Chemical substance formed by the oxidation of alcohol.
It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault (see acetic). See also ‘ethyl acetate’.
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Chemical substance formed by the oxidation of alcohol.
It is present in all wines in small quantities as part of the volatile acidity. In excess it is considered a fault (see acetic). See also ‘ethyl acetate’.
Written by
