Ester

Collective term for the more than one hundred compounds of organic acids with alcohols, during the formation of which water is split off. The name was created by the chemist Leopold Gmelin (1788-1853), who became famous with his "Handbook of Inorganic Chemistry". The esters of lower alcohols are often fragrant, intensely flavoured, sweet-fruity liquids that are also used in the production of perfumes and fruit essences.

During winemaking, they are produced by the reaction of oxygen, acids and alcohol during fermentation (fermentation esters), whereby they require enzymes. The esters form the fruity aroma of a young wine and are mainly perceived by smell (secondary aroma). The most common ester in wine is acetic acid ethyl ester (ethyl acetate, acetic ester) from the reaction of acetic acid with ethanol.

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Ester

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