Ethyl acetate in wine is commonly associated with which aroma?

Ethyl acetate in wine is commonly associated with the aroma of nail polish. This compound is an ester that can be produced during fermentation, particularly when there is some level of spoilage or when yeast are stressed. While ethyl acetate can impart a fruit salad character in small amounts, at higher concentrations, it becomes prominent in its association with a solvent-like scent reminiscent of nail polish remover.

Understanding why this association occurs stems from the nature of esters. These compounds often contribute to fruity aromas in wines, but when present in excess, they shift the perception towards more undesirable, pungent aromas such as those found in nail polish. This transformation is important for wine quality assessment since high levels of ethyl acetate can indicate fermentation problems or spoilage, thus signaling to the sommelier or evaluator that the wine may not be at its best.

In this context, other choices do not typically relate to ethyl acetate in the same way. For instance, pineapple represents a fresh and fruity aroma that is more indicative of certain grape varieties, while varnish and chocolate are scents that are not usually attributed to ethyl acetate but can instead arise from different fermentation products or grape profiles altogether.