Ester

Collective term for the more than one hundred compounds of organic acids with alcohols or phenols, 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". It is made up of the words "vinegar" (for the acid) and "ether" (for the alcohol part). The esters of the lower alcohols are often fragrant, intensely flavoured, sweet-fruity liquids that are also used in the production of perfumes and fruit essences.

Formation

They are formed by the reaction of acids and alcohol during fermentation (fermentation esters), whereby they require enzymes. The esters form the fruity aroma of a young wine - the so-called secondary aroma - and are mainly perceived by smell. The most common ester in wine is acetic acid ethyl ester (ethyl acetate, acetic ester) from the reaction of acetic acid with ethanol, which contributes to the flavour in small quantities.

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Formation

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