Changes

'''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 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.