Show Summary Details

Page of

PRINTED FROM OXFORD REFERENCE ( (c) Copyright Oxford University Press, 2013. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single entry from a reference work in OR for personal use (for details see Privacy Policy and Legal Notice).

date: 25 September 2020

acetic acid, 

The Oxford Companion to Beer
Gary SpeddingGary Spedding

the acid contained in vinegar (at 3%–6%), is also the main volatile fatty acid in alcoholic beverages. As the main acid generated from fatty acid metabolism in yeast, it is a key component (along with ethanol) in the generation of ethyl acetate, which is the most common flavor ester in beer. ... ...

Access to the complete content on Oxford Reference requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.