Wine
  2 Days
Ethyl Acetate
components
  NAME UNITS TECHNIQUE METHOD  
  Ethyl Acetate mg/L GC-FID  
TEST DESCRIPTION & UTILITY
  Ethyl acetate is formed in wine by a chemical interaction between ethanol and acetic acid. Therefore wines with high acetic acid levels are more likely to see ethyl acetate formation. It is also a common microbial fault produced by wine spoilage yeasts, particularly the wild yeasts Pichia and Hanseniaspora. High levels of ethyl acetate can also be produced by lactic acid bacteria and acetic acid bacteria. The sensory threshold for ethyl acetate, depending on the type of wine, is between 150 and 200 mg/L. Levels below this can give an added richness and sweetness, whereas higher levels may impart aromas of nail polish remover, glue, or varnish.
SAMPLE REQUIREMENTS
  MINIMUM VOLUME CONTAINER TYPE
  60 mL Glass Bottle Preferred Container Should Have Minimal Headspace
FEES
 
NUMBER OF SAMPLES SUBMITTED 
 1 2-10 11+
  Fee Per Sample $110.00 $105.00 $100.00
RELATED TESTS FOR:
Aging
Bottling
Clarification & Stabilization
Alcohols & Volatiles
Wine