Ethyl acetate

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 precursor to ethyl acetate.

Major Heading

(To do)

Sub Heading

(To do)

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.).

See Also

Additional Articles on MTF Wiki

• Brettanomyces

External Resources

• Example link.