ethyl acetate [ETH-uhl ASS-ih-tayt]
1. An ester that is a by-product of fermentation. When ethyl acetate exists in sufficient quantity, it produces a slightly sweet, fruity, vinegary smell. Even though ethyl acetate exists in all wines and can be complementary (especially in rich, sweet wines), noticeable amounts are considered a flaw. 2. A slightly sweet, fruity, vinegary smell that can be quite complementary in rich wines. Overt amounts, however, can smell like nail polish and is considered a flaw.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.