Ethyl acetate: Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) (Recreating page from http://web.archive.org/web/20100707091442/http://wiki.homedistiller.org/Ethyl_acetate) |
Uncle Jesse (talk | contribs) (Adding image) |
||
| Line 1: | Line 1: | ||
[[file:ethyl_acetate.png|thumb|160px|right|Ethyl Acectate]] | |||
An ester produced by [[Fermentation|fermentation]]. When ethyl acetate exists in sufficient quantity, it produces a slightly sweet, fruity, [[Vinegar|vinegar]] smell. Too much is considered a flaw. | An ester produced by [[Fermentation|fermentation]]. When ethyl acetate exists in sufficient quantity, it produces a slightly sweet, fruity, [[Vinegar|vinegar]] smell. Too much is considered a flaw. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 21:28, 20 September 2017
An ester produced by fermentation. When ethyl acetate exists in sufficient quantity, it produces a slightly sweet, fruity, vinegar smell. Too much is considered a flaw.