Ethyl Acetate Excess

Produced by acetic acid bacteria and some wild yeasts. Ethyl acetate is naturally present in all wines at low levels (50-80 mg/L) where it contributes positively to complexity. Above 150 mg/L it becomes a fault. Often co-occurs with volatile acidity.

Nail polish remover, solvent, or fruity-chemical aroma. At threshold levels, it can be confused with fruit intensity. At high levels, the sharp, chemical character is unmistakable. Can intensify perception of volatile acidity.

Same as volatile acidity prevention: oxygen exclusion, adequate SO2, temperature control, and cellar hygiene. Monitoring VA levels during aging catches problems early. Prompt racking and SO2 addition when detected.