esters [EHS-tuhrs] | Wine Terms - WineTasteTV

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esters
[EHS-tuhrs]

Compounds produced by the reaction between ACIDS and ALCOHOL, which happens in wine during FERMENTATION as well as AGING. The contribution of esters (the most prominent of which is ETHYL ACETATE) to wine is an ACETONE smell that’s sweet and slightly fruity. Esters also contribute COMPLEXITY to wine.

Related Links: Faber, alcohol, ethyl acetate

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© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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