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(In progress) First, define '''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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==Major Heading==
==MTF Threads==
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1763857250309148/ Discussion of ethyl acetate formation when macerating fruit, and punching down as a way to resolve the issue.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1378817978813079/ Discussing the nature of ethyl acetate, and dealing with it (blending it down, refermenting, scrubbing with CO2, etc.).]
==See Also==