ethyl acetate
[ETH-uhl ASS-ih-tayt]
An ESTER that is a by-product of FERMENTATION. When ethyl acetate exists in sufficient quantity, it produces a slightly sweet, fruity, vinegary smell. Even though ethyl acetate exists in all wines and can be complementary (especially in rich, sweet wines), noticeable amounts are considered a flaw.
Related Links:
Worcester WO,
acetification,
mycoderma
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
E-Mail 
Digg this!
del.icio.us
