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3C. Fischer esterification reactions are reversible and proceed extreme slowly without heat to drive the reaction forward. The reactions are used to make an important class of chemicals, esters, used in flavorings and perfumes. In wine, ethanol can combine with acids present in grapes and other additives to form ester compounds that often enhance the fragrance and taste of wine. Esters formed in wine can become too abundant and cause spoilage if the wine is kept at a higher temperature for an extended period or if there is too much acid content at the beginning of fermentation. Use what you have learned about Fisher esterification reactions to explain why these conditions would cause an abundance of esters in wine.

3C. Fischer esterification reactions are reversible and proceed extreme slowly without heat to drive the reaction forward. The reactions are used to make an important class of chemicals, esters, used in flavorings and perfumes. In wine, ethanol can combine with acids present in grapes and other additives to form ester compounds that often enhance the fragrance and taste of wine. Esters formed in wine can become too abundant and cause spoilage if the wine is kept at a higher temperature for an extended period or if there is too much acid content at the beginning of fermentation. Use what you have learned about Fisher esterification reactions to explain why these conditions would cause an abundance of esters in wine.

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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3C. Fischer esterification reactions are reversible and proceed extreme slowly without heat to drive the reaction forward. The reactions are used to make an important class of chemicals, esters, used in flavorings and perfumes. In wine, ethanol can combine with acids present in grapes and other additives to form ester compounds that often enhance the fragrance and taste of wine. Esters formed in wine can become too abundant and cause spoilage if the wine is kept at a higher temperature for an extended period or if there is too much acid content at the beginning of fermentation. Use what you have learned about Fisher esterification reactions to explain why these conditions would cause an abundance of esters in wine.
Transcribed Image Text:3C. Fischer esterification reactions are reversible and proceed extreme slowly without heat to drive the reaction forward. The reactions are used to make an important class of chemicals, esters, used in flavorings and perfumes. In wine, ethanol can combine with acids present in grapes and other additives to form ester compounds that often enhance the fragrance and taste of wine. Esters formed in wine can become too abundant and cause spoilage if the wine is kept at a higher temperature for an extended period or if there is too much acid content at the beginning of fermentation. Use what you have learned about Fisher esterification reactions to explain why these conditions would cause an abundance of esters in wine.
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