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- Esters found in wine are formed during fermentation utilizing the energy provided by yeasts.
- Esters in wine are also formed, but much more slowly, during the aging of wines.
- Esters are formed through the combination of carboxylic acids and alcohols found in wine (see example).
- The most common ester formed in wine is ethyl acetate.
- Minor concentrations of other carboxylic acids and alcohols produced during fermentations form esters that while minor in concentration can be significant as flavour components of wine.