Description
Ethyl acetate can be formed during fermentation imparting a distinct “nail-polish” taint to the wine. Though often mistakenly referred to as a “volatile acid” it is actually an ester, and is not measured as Volatile Acidity by the Markham Still steam distillation method.
50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample.
