Ethyl Acetate (EtAc) is the ethyl ester of acetic acid and a reliable indicator of "Volatile Acid" (VA) spoilage or souring. To become familiar with this smell, open a container of acetone-free nail polish remover, the most likely source of ethyl acetate in your home.
Very few options are available when EtAc is observed in the midst of a vigorous, healthy inoculated fermentation and many wines will recover without lasting defects. However, the presence of EtAc should put the winemaker on alert for complications. If the aroma persists, and particularly if the fermentation slows or stops, a yeast or bacterial infection is likely causing the production of acetic acid and EtAc. Please note that bacterial infections early in fermentation are both rare and potentially catastrophic.
If the aroma of EtAc appears late in the fermentation, it likely indicates an elevated VA. If your wine is spoiled, there is very little that can be done at this stage, but there may be hope. The best approach is to inoculate with malolactic bacteria as soon as the primary (yeast) fermentation is complete. Then you should add sulfur dioxide (SO2) when the malolactic fermentation is complete.