TN: Wu’s Wonton King (May 1, 2019)

originally posted by Jeff Grossman:
O. Horiot 2013 Rose des Riceys "En Valingrain" - vivid red-berry-and-roses nose, fragrant from several feet away... palate of juicy, spirity cherries, eventually yields a bit more fruit, somewhat too high-toned
Click to expand...
Had I smelled something that was obviously 'nail polish remover' or 'white vinegar' I would have said so.

I'm trying to describe an effect that happens in the nose, not in the throat. It's the very lack of a viscous feel and a fruity palate that is part of what I mean by "high toned."

I've been trying to think of an analogous situation in other foods but I'm not able to. Something like it: grapefruit juice compared to orange juice, seltzer water compared to beer, cinnamon chewing gum if you ignore the sugar, "foreign" candies when you're accustomed to your local brand, a pot of steamers but it's too strong, fresh parsley kinda.

Sigh.
 
originally posted by MLipton:
originally posted by Jeff Grossman:
originally posted by MLipton:
Yes, ethyl acetate is formed by an esterification of acetic acid and ethanol (it might form more readily from autoxidation of acetaldehyde and ethanol via a transient hemiacetal). Since EA is a common lab solvent, I have extensive experience with its organoleptic properties. To me and many others it smells like overripe peaches but to a minority it has an unpleasantly sharp smell, probably due to hydrolysis in the nasal passages to produce acetic acid. “Nail polish remover“ can be acetone, methyl ethyl ketone or methyl propionate, this latter smelling artificially fruity. I know that ethyl acetate is a possible fermentation byproduct, and I suspect that methyl ethyl ketone (2-butanone) can also arise. Acetone I’m not so sure about (you can smell it on the breaths of diabetics and people who’ve fasted — formed through ketosis)

Mark Lipton
Click to expand...
Where is that Wine Flaws samples set when you need one?
Click to expand...

Le Nez du Merde?

Mark Lipton
Click to expand...
Almost: click
 
originally posted by mark e:

I think intersection is a highly imprecise and erroneous term.
Click to expand...
Haha, definitely not what they use in the University labs. But I do believe they have to come into contact with one another, whereas previously they had not been, no? I was just trying to clarify the EA in the VA and acetic acid discussion. Maybe we should just put in a Mark L hotline.
 
originally posted by MLipton:
Yes, ethyl acetate is formed by an esterification of acetic acid and ethanol (it might form more readily from autoxidation of acetaldehyde and ethanol via a transient hemiacetal). Since EA is a common lab solvent, I have extensive experience with its organoleptic properties. To me and many others it smells like overripe peaches but to a minority it has an unpleasantly sharp smell, probably due to hydrolysis in the nasal passages to produce acetic acid. “Nail polish remover“ can be acetone, methyl ethyl ketone or methyl propionate, this latter smelling artificially fruity. I know that ethyl acetate is a possible fermentation byproduct, and I suspect that methyl ethyl ketone (2-butanone) can also arise. Acetone I’m not so sure about (you can smell it on the breaths of diabetics and people who’ve fasted — formed through ketosis)

Mark Lipton
Click to expand...

I am in the "sharp smell" camp, although I see what you mean about overripe fruit too. In wines I have smelled that were known to have EA, I have gotten a nail polish remover smell. But it sounds like that could have been from other sources, although perhaps caused by the same original wine flaw. Have I got that right?
 
When high-toned is not being used as a euphemism for volatile, like here, it makes me think of the word tony, a word fraught with uppity freight.
 
You must log in or register to reply here.
Back
Top