acetone taste
mike
fingernail polish remover.promptly dumped both out.Maker thought it was a
normal taste for a strong wine .What is he doing wrong?
Lum
"mike" <whit...@ptd.net> wrote in message
news:GFH38.20214$F01.1...@nnrp1.ptd.net...
> Recieved a guift of peach and blackberry home made wine which tasted like
> fingernail polish remover.promptly dumped both out.Maker thought it was a
> normal taste for a strong wine .What is he doing wrong?
Hi Mike,
The smell in fingernail polish remover is produced by ethyl acetate. The
"ethyl" comes from ethyl alcohol and the "acetate comes from acetic acid.
Bacteria in wine produce acetic and the acetic acid interacts with the
alcohol. Vinegar bacteria always produce some ethyl acetate when they make
vinegar.
Your friend should use moderate amounts of sulfur dioxide in his wine and
keep his wine containers completely full and tightly sealed.
Regards,
lum
ChrisV
alcohol!
Solvent-like flavours can arise from fermenting too warm, or from a bacterial
infection (or from contamination from non-food grade materials). Scrupulous
hygene, food grade fermenters, moderate temperatures and a reputable yeast
should never give an acetone flavor. Does the maker take any steps to kill
off wild yeasts or bacteria? Is sulfite used in the process?
Chris
J Dixon
"ChrisV" <Christoph...@minerals.csiro.au> wrote in message
news:3C4F8C33...@minerals.csiro.au...
Andrew L Drumm
Agree with the warm temperatures. Generally VA comes from yeast stress.
Therefore: insufficient nutrients (eg DAP), or added too late - adding at
the end of ferment doesn't do any good as the yeast cannot build the
requisite transport mechanisms; excess inoculation - use up all the
nutrients too early; also extremes of pH.
This apparently used to be very common in home wine production in the
50s/60s, so much so that there is a story about a company selling wine back
then who added some wine with VA to every batch sold into particular markets
where home wine-making was common. Apparently up to then they had customers
returning the wine saying there was something wrong with it. Afterwards
there was no problem with returns!
Cheers,
Andrew
Mike Smith
years, and they both smell and taste like fingernail polish remover. Whats
this guy doing wrong and how do I put it gently to him?
Greg Cook
Smith" <whit...@ptd.net> wrote:
I don't think it is acetone that you are smelling, but ethyl acetate. This
is the compound formed from the combination of ethyl alcohol and acetic
acid. It seems the wines have been oxidized and acetic acid (vinegar) was
produced. This combined with the alcohol.
I guess you have a couple of options. You could tell your friend that you
think the wine was exposed to too much air and/or the vinegar bacteria.
Maybe he should be more careful about head space, sulfite levels, and
splashing. Or you could smile graciously, accept the wine, and discretely
dispose of it.
----Greg
prairi...@hotmail.com
http://www.ndsu.nodak.edu/instruct/grcook/wine/
Steve Alexander
a sequence of metabolic activity that runs through ethanol->vinegar->acetone
but it's unlikely unless there is a lot of vinegar(acetic acid) present.
Ethyl acetate can result from wine yeast if they are stressed from high
temps. More likely though there is an infection involved.
-S
"Greg Cook" <prairi...@hotmail.com> wrote in message
news:B8816257.40F4%prairi...@hotmail.com...
Eddie Vanderzeeuw
bacteria. Acetone has a similar path way as ethyl acetate. If I understand
this chem. thing right.
Eddie V.
"Steve Alexander" <f...@bar.com> wrote in message
news:oyqg8.10860$gK2.8...@bgtnsc04-news.ops.worldnet.att.net...
