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Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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esters, compounds formed by reaction of acids with alcohols. The two most common forms of esters in wine are fermentation esters, commonly found in the aroma of young white wine, and esters that are chemically formed during ageing.

The fresh, fruity aroma of young wines derives in large part from the presence of the mixture of esters produced during fermentation, which is why it is usually called fermentation aroma. The precise nature of esters formed during fermentation is strongly influenced by the fermentation temperature, as well as the yeast strain and other factors. For more details, see temperature.