Name: isoamyl acetate
SKU: MP-123-92-2
Availability: InStock

Product Description

“Banana, like bananas or boiled sweets”

Certified multi-purpose flavour standard used to train professional tasters to recognize and scale the intensity of banana character.

Food grade | Free from sensory impurities | Extensively tested | Safe to smell and taste.

IMPORTANCE

Isoamyl acetate contributes a banana-like odour and aromatic complexity to neutral white wines and both red and white premier wines. It is present in all wines, usually at or above its flavour threshold. When present in excess it may mask some varietal aromas. Must aeration, clarity, fermentation temperature and the use of carbonic maceration are key parameters in its formation.

ORIGINS

Isoamyl acetate is formed by yeasts during fermentation. The concentration formed is yeast-dependent, with aerobic yeasts developing early in the fermentation playing an important role.

HOW TO TASTE

The best way to evaluate banana ester flavour in wine is as follows. Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.

CAS NUMBER

The CAS registry number of isoamyl acetate is 123-92-2.

Additional Information

process	fermentation-maturation
flavour	positive character, yeast-derived
chemical	esters
capsules per pot	10 capsules, 6 capsules

Welcome

We Are Awesome Folow Us

Menu

isoamyl acetate