On the ethyl acetate
in wine, the delicacy of China has been passed down for thousands of years, and its taste is countless, all relying on the blend of various ingredients. Among them, ethyl acetate plays a pivotal role in the flavor of wine.

Ethyl acetate has a unique fragrance, fresh and fragrant, like the fragrance of flowers and fruits, and contains agile charm. In the wine, it is like the finishing touch, outlining the outline of the wine and adding its elegant style. In the fine wine, the proportion of ethyl acetate is exquisite, and the aroma is coordinated, giving people a wonderful tasting experience. Its fragrance is not only present at the nose end, but also melts into the taste buds, making the wine rich in taste layers, soft in the mouth, and refreshing in the mouth.

To obtain the delicate balance of ethyl acetate in the wine, the craftsmanship is the key. The process of winemaking, from grain selection to fermentation and aging, every step is about its generation and retention. During fermentation, microorganisms are active and produce ethyl acetate during metabolism. Temperature, humidity, and the type and quantity of flora all affect its output. Under suitable conditions, microorganisms flourish, and ethyl acetate is formed in an orderly manner, forming a fragrance for the wine. During the aging stage, the wine is slowly oxidized and esterified in clay jars or oak barrels, and the ethyl acetate composition also gradually changes. As time passes, it interacts with other components in the wine, and the aroma becomes more mellow and harmonious.

Therefore, winemakers need to be familiar with their skills, gain insight into the subtleties, and meticulously craft each link in order to make the ethyl acetate in the wine just right, achieve the extraordinary flavor of the wine, and make the drinker immersed in the leisurely aroma and appreciate the essence of the charm of the wine.