isoamyl acetate

4.9 mg per capsule

Isoamyl acetate, like bananas or pear drops"

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of isoamyl acetate character. Isoamyl acetate is formed by yeasts during fermentation. The concentration formed is yeast-dependent. Carbonic maceration, must aeration, and must clarity also play a key influence on the amounts formed. The compound contributes a banana-like note and complexity to neutral white wines and to red and white premier wines. When present in excess it can mask key varietal characters.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

Assessment
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.
Amount of flavour per capsule
4.9 mg per capsule
Threshold
The flavour threshold of isoamyl acetate in wine is 1.1 - 1.6 mg / l.
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.
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.
CAS registry number
The CAS registry number of isoamyl acetate is 123-92-2.
Other names
  • 3-methylbutyl acetate
  • acetic acid 3-methyl butyl ester
  • acetic acid isopentyl ester
  • isoamyl ethanoate
  • 3-methyl butyl acetate
  • beta-methyl butyl acetate
  • 2-methyl butyl ethanoate
  • 3-methyl butyl ethanoate
  • 3-methyl-1-butanol acetate
  • 3-methyl-1-butyl acetate
  • 3-methylbutyl acetate
  • isopentyl acetate
  • isopentyl alcohol acetate
  • isopentyl ethanoate
Remarks
Isoamyl acetate is prevalent in Beaujolais nouveau, South African Syrah and Rosé wine from Provence. Concentrations of isoamyl acetate in wine diminish over time, so the highest concentrations of this compound are found in young wines.
Threshold distribution
Graph
Capsules per pot
10
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