esters

Compounds formed by condensation between an acid and an alcohol, e.g. ethyl alcohol and acetic acid yield the ester ethyl acetate. Fats are esters of the alcohol glycerol, and long-chain fatty acids. Many esters are used as synthetic flavours.

[EHS-tuhrs] Compounds produced by the reaction between acids and alcohol, which happens in wine during fermentation as well as aging. The contribution of esters (the most prominent of which is ethyl acetate) to wine is an acetone smell that's sweet and slightly fruity. Esters also contribute complexity to wine.