Esters, specifically ethyl acetate, also appear in wine, contributing to their f

Question

Esters, specifically ethyl acetate, also appear in wine, contributing to their fruity scents. The ethyl acetate is formed from the reaction of ethanol with the acetic acid that is present. However, this reaction within wine can take years to accumulate any noticeable amount of the ester. Give one reason why the wine reaction might take so much longer than the one in lab. The reaction of ethanol and acetic add to form ethyl acetate can take years in a wine bottle because water must be removed to shift the equilibrium to the right, and there is water in wine that cannot be removed. The wine reaction typically happens in a controlled environment at about 13 degree C in lab, the temperature was much higher, so the rate of synthesis is accelerated. Acetic acid is a weak acid, so it will not catalyze the reaction as well as sulfuric acid. The concentration of acidic acid is low. So there will be only a small amount of product formation.

Explanation / Answer

Removing water will shift equilibrium to products. Increasing temperature of reaction will also increase rate of reaction.

But the reason is If we have a acidic catalyst it will catalyze the reaction irrespective of temperature .

Answer is Acetic acid is weak acid, so it will not catalyze the reaction as well as sulfuric acid.

Related Questions

Navigate

• Browse (All)
• Browse E
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.