I have a mango wine just out of primary that smells strongly of pineapple. A quick Google search and this appears to be part of the esterification process of amino acids degrading. I read that this complex process occurs from an interaction between acids and alcohol. This makes sense due to me adjusting the pH after pitching the yeast. I read it can also occur at higher fermentation temperatures which also makes sense as I was fermenting on a heat mat being in Scotland heading into the winter. I've also read that excessive aromas are considered a flaw. I'm also concerned about the creation of acetates. I'm a rookie wine maker and chemistry isn't a skill I have and I'm trying to figure out how to proceed. I've racked 4 gallons of this wine into 4 demijohn's. Should I persevere with it, is it safe and should it be drunk young please? Thanks