ACETONE
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.
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.
ethyl alcohol...
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).
Wine has acidity, which is derived from the presence of a number of different acids including acetic, malic, tartaric, lactic, citric, carbonic and so on. 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.
At high levels, this smells of acetone or nail polish remover. VSOPVery Special Old Pale-a general descriptor for Brandies that indicates high quality. weightImpression of heft and volume of the wine in the mouth. weinGerman for wine.
 See also: Distinct, Acetic, Acidity, Grape, Wine
  
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