Ethyl acetate
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Ethyl acetate can be problematic as it can be formed in the wine post-fermentation by the action of the acetic acid bacteria. Under these conditions, active fermentation has ceased and volatile compounds will not be driven off of the fermentation. Ethyl acetate can also be a problem if formed pre-fermentation by Hanseniaspora. Hanseniaspora can produce very high concentrations of ethyl acetate that do not dissipate during typical fermentation and storage conditions, simply because too much of the compound is present and it has a relatively low threshold of detection. In this case, volatiles stripping may be the only option to salvage the wine.[1]