“…Ethyl esters were formed through enzymatic and chemical esterification of fatty acids interacting with ethanol during fermentation and the long-term aging process. [37][38][39] Among ethyl esters, the major compounds determined were ethyl acetate, ethyl-2-hydroxypropanoate, ethyl octanoate, ethyl benzoate, diethyl succinate, ethyl tetradecanoate, ethyl hexadecanoate, (Z)-9-octadecenoic acid ethyl ester, and linoleic acid ethyl ester in HQW and WQW. Among the alcohols, 2-phenylethanol, 2-methyl-1-propanol, and 3-methyl-1-butanol exhibited relatively higher contents, which accounted for 90.46% of the total quantity of alcohols during brewing.…”