Hello All, Time for a new video, another in the flavourtown series. This time it is on the well know flavour compounds, esters. There is an addendum video this, Part IIIb, on the Fischer esterification reaction process. You don't need to understand it to know why esters are being produced. So the video isn't necessary to watch, I just made it to explain why I think that process isn't making any esters in the wort/must, fermented wash, low-wines, or spirit distillate. Thanks, Have a great week! Some metrics I picked up on the various ester enzymes: Atf1, Atf2 - Produce 50% of ethyl acetate, 100% isoamyl acetate, other volatile acetate esters like propyl acetate 50%, isobutyl acetate 40%, also produce pentyl acetate, hexyl acetate, heptyl acetate, octyl acetate, and phenylethyl acetate Eat1 - Produce 50% of ethyl acetate, probably others Eeb1, Eht1 - Produce fatty acid ethyl esters Imo32 - Produce acetate esters but not ethyl acetate