Aromas: esters

In wines, esters are mainly fermentative aromas playing an important role in the aromatic quality of young white wines, rosé wines or red wines by conferring freshness and intense fruity notes.

The majority of esters are primary flavour compounds, mainly formed during fermentation via enzymatic or non-enzymatic esterification of carboxylic acids. The two main classes of esters important to wine are ethyl esters and acetate esters.

With their specific metabolisms, certain wine yeasts produce these aroma compounds.

A proper nutrition management (i.e. type of nutrient and timing of addition) is important to maximise the production of esters. During the vinification process, choosing the right wine yeast and applying the right nutrition strategy are key to elaborate fruit-driven wine profiles. 

In wines and mainly in reds, the choice of selected wine bacteria for malolactic fermentation is also crucial to protect and enhance fruity esters aromas.

We have many biological tools to promote esters production in wines. 

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