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This wine defect (also acetic ester clay, glue clay) is caused by excessive amounts of acetic acid ethyl ester (ethyl acetate) in the wine. Wines are objected to from about 200 mg/l. It manifests itself through a chemical, non-wine taste with a sweetish impression and sensory intensifies the often co-occurring wine defect acetic souring. Uhuton is sometimes assigned to the defect group solvent clay

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