1) Acid + alcohol results 2) Acid-alcohol compounds 3) Aromatic compounds 4) Aromatic compounds in wine 5) Artificial flavor bases 6) Aspirin and such 7) Banana oil and acetate 8) Banana oil and others 9) Banana oils 10) Beer features 11) Beer-flavoring compounds 12) Bixin and oleate 13) Borate and oleate
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https://www.crosswordclues.com/clue/esters
1) Oleates
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https://www.crosswordclues.com/clue/esters
Aromatic compounds formed from alcohols by yeast action. Typically smell fruity.
Found on
http://howtobrew.com/book/glossary
Compounds formed by combination of acids and alcohols.
Found on
http://www.chemicalglossary.net/definition/692-Esters
A chemically-specific class of aromatic flavour compounds which give fruits, juices and wines much of their "fruitiness."
Found on
http://www.edenwines.co.uk/Glossary_e.html
Esters are organic compounds that result from the interaction of acids and alcohol. The presence of esters can cause the fruity flavours and aromas, such as banana, blueberry, and pear that intentionally or unintentionally occur in some beers.
Found on
http://www.encyclo.co.uk/local/20652
An organic compound produced by reaction between acid and alcohol....
Found on
http://www.encyclo.co.uk/local/21798
Aromatic compounds formed from alcohols by yeast action. Typically smell fruity.
Found on
http://www.howtobrew.com/glossary.html
Compounds produced primarily during warm fermentations, principally by wild or top-fermenting yeast strains, that are responsible for fruity aromas in beer. These esters often suggest aromas of banana, cloves, apples and vanilla.
Found on
http://www.lehighvalleyhomebrewers.org/glossary.html
Aromatic flavor compounds which give fruits, juices and wines much of their
Found on
http://www.nebraskawines.com/wine-glossary/
Chemical compounds created during fermentation and aging that contribute to the smells of a wine.
Found on
http://www.supplewine.com/wine101/glossary/
powerful flavor compounds formed by the combination of organic acids and alcohols during fermentation. They contribute fruity aroma to beer.
Found on
https://byo.com/resources/glossary
Chemical compounds that create flavours in spirits and are derived from carboxylic acids – oils and fats. Esters are formed during the distillation process when alcohol reacts with a carboxylic acid, the oils and fats in botanicals. These carboxylic acids have a diverse range of smells and tastes, with different groups giving off different aromas...
Found on
https://thegincooperative.com/the-complete-glossary-of-scottish-gin/
A chemical compound by-product of distillation that carries flavors into the spirit.
Found on
https://uproxx.com/life/whiskey-101-guide-terms-to-know/
Volatile, aromatic, organic compounds formed by the chemical interaction of the wine's alcohol, acids and other components during maturation.
Found on
https://www.encyclo.co.uk/local/22309
Naturally occurring fruity smelling compounds in wine. Many are created by yeast during fermentation and decrease as the wine ages.
Found on
https://www.encyclo.co.uk/local/22313
Esters are organic compounds that result from the interaction of acids and alcohol. The presence of esters can cause the fruity flavors and aromas, such as banana, blueberry, and pear, that intentionally or unintentionally occur in some beers
Found on
https://www.encyclo.co.uk/local/22617
A class of compounds formed by joining an alcohol and an acid; many have powerful fruity aromas.
Found on
https://www.encyclo.co.uk/local/22619
Organic compounds which typically have fruity aromas and flavors. Esters are produced by yeast, as a normal by-product of fermentation. Elevated fermentation temperatures tend to increase ester production. The amount of esters produced also depends on the particular yeast strain used, with lager yeasts generally producing the least, and some of...
Found on
https://www.encyclo.co.uk/local/22622
No exact match found.
