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.
Too much, and the wine begins to resemble furniture polish, acetone (nail-polish remover) or even vinegar. Higher acidity denotes a wine from a cooler region, such as Northern France, England or New Zealand.
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
Wine review by ryanopaz
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 ~ (nail polish remover).
These include acetic and butyric acids, the alcohols propanol, terpinol and hexanol, the carbonyls ethanal, ~ and diacetyl, and the esters isoamyle acetate, ethyl caproate, and ethyl butyrate.
See also: What is the meaning of Distinct, Acetic, Acidity, Grape, Wine?