RT Journal Article SR Electronic T1 Must Acetic Acid and Ethyl Acetate as Mold and Rot Indicators in Grapes JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 130 OP 134 DO 10.5344/ajev.1979.30.2.130 VO 30 IS 2 A1 C. A. Corison A1 C. S. Ough A1 H. W. Berg A1 K. E. Nelson YR 1979 UL http://www.ajevonline.org/content/30/2/130.abstract AB The threshold values of acetic acid and ethyl acetate were evaluated in white and red table wines. Musts were fortified to various levels with these two chemicals in order to determine their fate during yeast growth and fermentation. From these data the rejection levels of the compounds, when present in musts, were established for both red and white table wines. Grapes molded with a number of fungi were fermented and the rejection levels for ethyl acetate verified. These must rejection levels for ethyl acetate in white and red grapes were 60 and 115 mg/l respectively. For acetic acid in white and red musts the rejection levels were 1190 and 900 mg/l respectively.