blumentopferde
Senior Member
- Joined
- Sep 3, 2012
- Messages
- 242
- Reaction score
- 36
Hello winemakers!
As you can read from the heading, I have a very severe problem with one of my wine batches: It smells intensively like glue, so I guess that somehow I got too much Ethyl acetate into it.
I have heard that the only way to get this scent out of the wine is to boil it up to 77°C, which is supposed to be the evaporation point of ethyl actetate... But that temperature would spoil most of the taste, so I wonder if there are any gentler methods to correct the wine? Do you have any suggestions or experiences to share?
Apart from that I really wonder how I got this flaw into the batch. I made 3 batches of 3 different grape varieties. All harvested at the same time, all treated the same way, with the same instruments and the same yeast and 2 of them are perfectly fine, while one is flawed... Also, the wine seemed perfectly okay the last time I checked it - that was about 2 weeks ago and the fermentation process was almost over at that time. If it was bad grape material or bad yeast that caused the flaw, shouldn't it have been noticeable much earlier in the fermentation process? Do you have any ideas what else could have caused the flaw?
Kind regards,
blumentopferde
As you can read from the heading, I have a very severe problem with one of my wine batches: It smells intensively like glue, so I guess that somehow I got too much Ethyl acetate into it.
I have heard that the only way to get this scent out of the wine is to boil it up to 77°C, which is supposed to be the evaporation point of ethyl actetate... But that temperature would spoil most of the taste, so I wonder if there are any gentler methods to correct the wine? Do you have any suggestions or experiences to share?
Apart from that I really wonder how I got this flaw into the batch. I made 3 batches of 3 different grape varieties. All harvested at the same time, all treated the same way, with the same instruments and the same yeast and 2 of them are perfectly fine, while one is flawed... Also, the wine seemed perfectly okay the last time I checked it - that was about 2 weeks ago and the fermentation process was almost over at that time. If it was bad grape material or bad yeast that caused the flaw, shouldn't it have been noticeable much earlier in the fermentation process? Do you have any ideas what else could have caused the flaw?
Kind regards,
blumentopferde