Wine Fault
Ethyl Acetate
Additional
Ethyl acetate produces solvent-like, nail-polish-remover aromas when ester levels exceed sensory thresholds, often alongside acetic acid elevation. It signals bacterial spoilage or severely stressed fermentation chemistry.
Also known as: Ethyl acetate taint, Nail polish remover, EA fault
Typical severity: High
Cause
Ester formed from ethanol and acetic acid — typically when acetobacter or oxidative spoilage raises acetic acid precursor levels.
How it occurs
Warm oxidative storage, acetic acid bacteria, and stuck ferments drive ethyl acetate formation. It often co-occurs with volatile acidity.
Prevention
Sanitation, oxygen control, cool cellaring, and addressing VA before ethyl acetate accumulates.
Descriptors created
Descriptors reduced
Commonly confused with
- Volatile Acidity Wine Fault
- Acetobacter Wine Fault
Common wine styles
Common grape varieties
Common regions
Related winemaking techniques
Serving implications
Beginner explanation
Nail polish remover on the nose means ethyl acetate — past the point of drinkability for most tasters.
FAQ
- Is ethyl acetate the same as volatile acidity?
- Related — VA measures acetic acid; ethyl acetate is a distinct ester often elevated alongside acetic spoilage.
- Can ethyl acetate be corrected?
- No practical correction exists once at fault levels in finished wine.
Related ontology entities
- Grenache Wine Style
- Port Wine Style
- Beaujolais Wine Region
- Bordeaux Wine Region
- Sour Descriptor
- Tart Descriptor
- Pinot Noir Grape Variety
- Native Fermentation Winemaking Technique
- Volatile Acidity Wine Fault
- Acetobacter Wine Fault
- Drink Now Serving