Term used to describe wines that exhibit a sharp but slightly sweet and/or fruty smell.
A noticeable acetone character should be considered a serious fault and the wine judged as undrinkable. At almost imperceptible levels ethyl acetate may be considered a contributor to complexity, particularly in reds.
If this was not off it sure seemed like it. High levels of acetone and maderization. THough I wonder how it could be considering the tough time I had getting the wax off the top. Less bottle work and more wine making is necessary. [NR] Read More ...
A substance related to "acetic acid" that can contribute a nail polish-like (acetone) smell in a wine if present in a large amount relative to what's found in all wine.
The main type of alcohol in wine. See "alcohol".
A tasting term for a wine that has too much acidity ranging from a vaguely sharp smell, to a horrible vinegar aroma and taste. Excessive levels of acetic acid produce an aroma resembling acetone (nail polish remover).
These include acetic and butyric acids, the alcohols propanol, terpinol and hexanol, the carbonyls ethanal, acetone and diacetyl, and the esters isoamyle acetate, ethyl caproate, and ethyl butyrate.
See also: Distinct, Acetic, Acidity, Grape, Wine