The method of removing ethyl acetate in wine
Ethyl acetate in wine, if the amount is too much, it will taste different and damage the wine quality. To remove it, there are various methods.

First, you can borrow physical methods. Low temperature sedimentation, the wine is placed at a low temperature, the solubility of ethyl acetate changes due to temperature drop, or it emerges, and then the method of filtration is used to remove its precipitates, and the amount of ethyl acetate in the wine is reduced.

Second, use chemical means. Choose the right reagent to react with ethyl acetate, then the reagent must be carefully selected to prevent the loss of beneficial ingredients in the wine. For example, choose a certain alkali, hydrolyze with ethyl acetate, turn it into something else, and control the reaction conditions to avoid other changes.

Third, the biological method can also be used. There are special strains that can metabolize ethyl acetate, which are adapted to wine and reduce the content of ethyl acetate through its action. However, with this method, the quality and flavor of the wine will not be greatly damaged during the monitoring process.

All ethyl acetate in wine needs to be weighed against the pros and cons in order to achieve the purpose of reducing its content while maintaining the taste and quality of the wine.