Rum + Fruit Punch, aceitic acid limiting reagent?

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The discussion centers on the mixing of rum and fruit punch and the potential for esterification between the two. The original poster notes that the mixture still tastes alcoholic, leading to questions about the esterification process. A response clarifies that the high water content in the fruit punch inhibits esterification, which requires a more concentrated environment for the reaction to occur. The conversation highlights a common misconception about the role of water in chemical reactions, particularly esterification, emphasizing that the presence of water can significantly affect the outcome.
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So last night, not really thinking about it, I mixed about 2/5L of Rum and about 3/5L of Fruit Punch together, they've been in the fridge since then. I smelled and tasted it, and it still seems alcoholic, so I'm guessing that either esterification is happening real slow, or its already happened and the aceitic acid in the punch ran out?

Just wondering...
 
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What exactly is in the fruit punch that you think will esterify with the ethanol in the rum? You're not going to get any product because for one thing you have way too much water in your solutions which does not favor esterification.
 
Aceitic Acid.

Well my chem teachers left out that water had anything to do with esterification, thanks for the info.
 

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