Difference between revisions of "Ethyl acetate"
(added to MTF Threads "Discussing the nature of ethyl acetate, and dealing with it (blending it down, refermenting, scrubbing with CO2, etc.).") |
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| − | + | '''Ethyl acetate''' is considered an off-flavor in sour beer in high amounts. In low amounts, it can add a fruity and pineapple ester to beer. Ethyl acetate has a high flavor threshold and is the most abundant ester in all types of beers. Ethyl acetate can be produced to offensive levels by ''Brettanomyces'' when exposed to oxygen. Acetic acid is the presursor to ethyl acetate. | |
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Revision as of 16:59, 8 September 2017
Ethyl acetate is considered an off-flavor in sour beer in high amounts. In low amounts, it can add a fruity and pineapple ester to beer. Ethyl acetate has a high flavor threshold and is the most abundant ester in all types of beers. Ethyl acetate can be produced to offensive levels by Brettanomyces when exposed to oxygen. Acetic acid is the presursor to ethyl acetate.
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MTF Threads
- Discussion of ethyl acetate formation when macerating fruit, and punching down as a way to resolve the issue.
- Discussing the nature of ethyl acetate, and dealing with it (blending it down, refermenting, scrubbing with CO2, etc.).