Ava Monroe
Wine that smells like nail polish remover has likely been contaminated with ethyl acetate, which forms when acetic acid reacts with ethanol. This can occur in three ways: ethyl alcohol and oxygen can interact to create acetaldehyde, which can react with oxygen to create acetic acid (vinegar), which in turn can react with ethyl alcohol to create ethyl acetate; bacterial contamination of the wine (by acetobacter) can allow the creation of acetic acid, which then combines with ethyl alcohol in the wine to form ethyl acetate; and ethyl acetate contamination can be created by yeast under stress, as well as by many other bacteria.
| Characteristics | Values |
|---|---|
| Reason for nail polish remover smell | Volatile acidity (VA) due to oxidation |
| Scientific name for nail polish remover | Acetone |
| Scientific name for VA | Ethyl Acetate |
| Cause of VA | Reaction of acetic acid with ethanol |
| Cause of acetic acid | Acetobacter (vinegar-making bacteria) or bacterial contamination of wine |
| Cause of ethyl acetate | Reaction of acetaldehyde with acetic acid |
| Cause of acetaldehyde | Reaction of ethyl alcohol with oxygen |
| Other causes of acetone smell | Fermenting wine at too high a temperature, causing yeast to become stressed |
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What You'll Learn
Wine faults and volatile acidity
Wine faults are generally considered major attributes that make a wine undrinkable to most wine tasters. Wine flaws, on the other hand, are minor attributes that deviate from what are considered typical wine characteristics. These flaws include excessive sulfur dioxide, volatile acidity, Brettanomyces or "Brett aromas", and diacetyl or buttery aromas.
Volatile acidity (VA) refers to the volatility in wine that causes it to spoil. Acetic acid, the acid responsible for the vinegar smell, builds up in wine when there is too much exposure to oxygen during the winemaking process. This is usually caused by acetobacter, the vinegar-making bacteria. Volatile acidity is considered a fault when it reaches higher levels (1.4 g/L in red wine and 1.2 g/L in white wine) and can smell sharp like nail polish remover. However, at lower levels, it can add fruity flavours such as raspberry, passion fruit, or cherry. Wines that undergo long fermentations (one month or more) tend to have higher levels of volatile acidity.
The compound responsible for the nail polish/solvent smell is ethyl acetate, which forms when acetic acid reacts with ethanol. This reaction requires heat and a catalyst, typically concentrated sulfuric acid. While ethyl acetate does not contribute to volatile acidity, wines with high acetic acid levels are more likely to see ethyl acetate formation. High levels of ethyl acetate are produced by lactic acid bacteria and acetic acid bacteria.
It is rare to encounter a commercial wine that has been rendered faulty by volatile acidity. However, wines with long fermentations, such as Amarone della Valpolicella, Ice Wine, and Barolo, tend to have higher levels of volatile acidity. If you are sensitive to volatile acidity, even small amounts may be off-putting.
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Oxidation and ethyl acetate contamination
Wine that smells like nail polish remover is likely the result of oxidation and/or ethyl acetate contamination.
Oxidation
Oxidation is a common issue with wine, especially with older wines. It occurs when there is too much exposure to oxygen during the winemaking process. This results in the build-up of acetic acid in the wine, which gives off a vinegar-like smell and taste. While a small amount of acetic acid is present in all wines, higher levels are considered a fault and can result in sharp, unpleasant flavours.
Ethyl Acetate Contamination
Ethyl acetate is a compound that forms when acetic acid reacts with ethanol. This reaction requires heat and a catalyst, such as concentrated sulfuric acid. There are several ways in which ethyl acetate contamination can occur:
- Interaction of ethyl alcohol and oxygen: Ethyl alcohol and oxygen can interact to create acetaldehyde, which then reacts with oxygen to form acetic acid (vinegar). The acetic acid further reacts with ethyl alcohol to produce ethyl acetate.
- Bacterial contamination: Bacterial contamination, specifically by acetobacter, can lead to the formation of acetic acid. This acetic acid then combines with ethyl alcohol in the wine to create ethyl acetate.
- Yeast stress: Stress on the yeast during fermentation, such as high temperatures, can result in the production of ethyl acetate.
To prevent ethyl acetate contamination, it is crucial to minimise oxygen exposure during the wine-making process, maintain aseptic levels of sulfur dioxide, and control temperature during fermentation.
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Fermentation temperature and vinegar bacteria
Wine that smells like nail polish remover is considered faulty. This is due to the presence of volatile acidity (VA) in the wine, which is caused by the vinegar-making bacteria acetobacter.
Fermentation temperature plays a crucial role in the production of vinegar. The ideal temperature range for vinegar bacteria (Acetobacter spp.) to grow and carry out acetic acid fermentation is between 75–85 °F (25–30 °C), with an optimal range of 77–86 °F. At temperatures below this range, vinegar bacteria will still grow, but at a slower rate, and their fermentation efficiency decreases. On the other hand, temperatures above this range, especially above 95 °F, can inhibit growth and fermentation.
The growth and metabolism of vinegar bacteria are also influenced by other factors, such as the concentration of acetic acid, alcohol content, and available nutrients. Some vinegar bacteria can tolerate alcohol contents of up to 13%, while others are limited to 6%. A high alcohol content can harm the acetic fermentation process, and dilution may be necessary for beverages with an alcohol content above 9%. Nutrients such as minerals (potassium, magnesium, sulfate, phosphates) and nitrogen sources are important for the growth and survival of vinegar bacteria.
During acetic fermentation, vinegar bacteria oxidize ethanol to produce acetic acid and ethyl acetate, the compound responsible for the glue-like smell during fermentation. The formation of ethyl acetate requires heat and a catalyst, such as concentrated sulfuric acid. As the fermentation progresses, the glue-like smell dissipates, indicating that it is nearly finished.
The process of vinegar fermentation has been known and utilized by civilizations throughout history. The word "vinegar" itself comes from "sour wine," reflecting the transformation of wine into vinegar through fermentation by acetic acid bacteria.
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Bacterial contamination and acetic acid
Wine that smells like nail polish remover is likely faulty due to high levels of volatile acidity (VA). This is caused by the build-up of acetic acid, which is produced by acetic acid bacteria (AAB) or acetobacter. These bacteria are well-adapted to sugar and ethanol-rich environments, such as wine, and convert alcohol to acetic acid in the presence of oxygen.
Until improved winemaking practices were introduced in the mid-19th century, a high proportion of wines spoiled due to bacterial contamination. Today, wine maturation occurs mostly under anaerobic conditions, reducing the risk of acetic acid bacteria growth. However, certain factors can still promote bacterial growth and the production of acetic acid.
One factor is the storage of wine in small oak cooperage, which increases oxygen uptake and the potential reactivation of bacterial metabolism. Improper storage, cleansing, and disinfection of wood cooperage can also introduce microbial contamination. Additionally, bottled wines sealed with natural cork closures and stored upright may develop spoilage by acetic acid bacteria, forming a distinct bacterial biofilm in the neck of the bottle.
Another factor is the presence of yeast, which can oxidize ethanol to acetaldehyde, an intermediate in the bacterial formation of acetic acid. Under low-oxygen conditions or high alcohol levels, acetaldehyde may accumulate instead of being oxidized further. Yeast can also produce ethyl acetate, which is the major ester associated with the odour of nail polish remover. While ethyl acetate can contribute desirable "fruity" aroma properties at low levels, it can become unpleasantly prominent in defective wines.
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Yeast stress and ethyl alcohol interaction
Wine that smells like nail polish remover is considered a wine fault. This is usually caused by volatile acidity (VA) in the wine, which is a result of too much exposure to oxygen during the winemaking process. Acetic acid builds up in the wine due to acetobacter, the vinegar-making bacteria.
During the typical fermentation process of wine, ethanol concentrations in grape must gradually increase and eventually exceed 10% (vol/vol). This means that yeast cells experience mild-to-severe ethanol stress as the ethanol concentration rises. This stress can cause protein denaturation and the accumulation of insoluble proteins in yeast cells. However, yeast cells can acquire resistance to severe ethanol stress by exposing them to mild ethanol stress (6% vol/vol) before subjecting them to higher concentrations (10% vol/vol). This process helps the yeast cells suppress the accumulation of insoluble proteins.
The impact of ethanol stress on yeast cells includes disrupted membrane integrity, increased permeability, and reduced cell viability. Ethanol stress also affects the membrane fluidity and cell surface morphology of yeast strains. At 10% ethanol, membrane fluidity increases, especially in strains that can tolerate up to 16% ethanol. These strains exhibit superior fermentative performance.
The concentration of esters produced during fermentation depends on various factors, including the yeast strain, fermentation temperature, grape cultivar, rootstocks, and grape maturity. Esters are responsible for the characteristic fruity odors of the fermentation bouquet, with hexyl acetate, ethyl caproate, iso-amyl acetate, ethyl caprylate, and 2-phenylethyl acetate being key contributors to the fruity, apple-like, banana-like, and honey-like aromas in wine.
In summary, yeast stress and ethyl alcohol interaction play a crucial role in the fermentation process and the development of wine's flavor profile. By understanding and managing yeast stress, winemakers can enhance the resilience of yeast strains and improve fermentation, ultimately influencing the sensory qualities of the final product.
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Frequently asked questions
The wine is likely contaminated with ethyl acetate, which forms when acetic acid reacts with ethanol. This can be caused by bacterial contamination of the wine (by acetobacter, or "vinegar bacteria"), or by yeast under stress.
To prevent contamination, maintain an aseptic level of sulfur dioxide and minimise oxygen exposure.
If you detect the smell during fermentation, you can hope that the smell dissipates on its own. If the smell is still noticeable when it's time to bottle the wine, you can rack the wine in a splashing manner and then sulfite.
Wines with long fermentations (1 month or more) such as Amarone della Valpolicella, Ice Wine, and Barolo generally accumulate higher levels of volatile acidity, which can give off a nail polish remover smell.
