Ethyl acetate

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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 in offensive levels by Brettanomyces when exposed to oxygen. Acetic acid is the precursor to ethyl acetate. Ethyl acetate is a metabolic dead-end, meaning that there is not a known pathway for breaking down ethyl acetate.

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