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
Your friend should use moderate amounts of sulfur dioxide in his wine and
keep his wine containers completely full and tightly sealed.
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?
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!
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.
Ethyl acetate can result from wine yeast if they are stressed from high
temps. More likely though there is an infection involved.
"Greg Cook" <prairi...@hotmail.com> wrote in message
"Steve Alexander" <f...@bar.com> wrote in message