Ethyl Acetate
A chemical responsible for vinegary odors in wine.
Ethyl Alcohol, Ethanol
Alcohol in wine that is the product of the conversion of sugar by yeast enzymes during fermentation.
Extended maceration ...
Ethyl Acetate: A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it's a defect.
Ethyl Acetate
Acid and alcohol combine during fermentation to produce esters, one of which is ethyl acetate. It has a sweet, vinegary smell like nail polish remover and it's considered a fault in wine.
5. Ethyl acetate.
Description. The commonest ester in wines, ethyl acetate forms from the reaction of ethanol and acetic acid. It imparts the unmistakable and usually objectionable aroma of nail-polish remover (acetone).
[edit] Ethyl acetate
Ethyl acetate is formed in wine by the esterification of ethanol and acetic acid.
Ethyl acetate
A compound with the odor of nail polish remover arising from a wine with high volatile acidity
Extracted
A very concentrated wine
Extraction
The process of drawing out compounds into wine.
Fat
A full-bodied, thick wine.
These compounds can be considered "volatile" like aldehydes, ethyl acetate, ester, fatty acids, fusel oils, hydrogen sulfide, ketones and mercaptans) or "non-volatile" like glycerol, acetic acid, and succinic acid.
Ascescence
It relates to the presence of acetic acid or ethyl acetate and is detected by a sweet and sour taste along with a sharp feeling on the palate.
Astringent
A tasting term for wines that have a rough taste with high tannin content.
Volatile Acidity (VA)
Aromas of acetic acid or ethyl acetate, which may enhance a wine`s character in small amounts, or render it defective in large amounts.
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Acetic: an acid that, combined with ethyl acetate, gives the vinegary smell that a spoiled wine emits. It is not to be confused with...
Volatile, Volatile Acidity (VA)
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.
W
Watery
Thin, lacking in flavor.
ASCESCENCE "Ascescence" is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth.
Volatile Acidity
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.
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A scientific term. It relates to components in wine formed by the combination of acids and alcohol. They contribute the fruity, perfume like smell to wine. In wine the most import esther is ethyl acetate.
Extra Dry ...
At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.
OFF ODORS - May include smells that are unpleasant, but usually limited to wine flaws such as the pungency of Sulfur Dioxide (like a burnt match head), Hydrogen Sulfide (rotten eggs), cork taint (like a moldy cellar), vinegar, Ethyl Acetate (nail ...
Other enzymes also convert alcohol, but this time through a complex set of reactions, into the 'solvent like' compound ethyl acetate. The Wine Aroma Dictionary contains the classic smell of acetic acid type VA.
 See also: Wine, Grape, White, Dry, Aroma
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