I think acetero bacter cause vinegar tastes (actually, make vinegar). It sounds more like you have a rope infection.
From Jack Keller's website:
Oiliness or Ropiness: The wine develops an oily look with rope-like treads or strings appearing within it. It pours slowly and thickly with a consistency similar to egg whites, but neither its smell nor taste are effected. The culprit is a lactic acid bacterium and is only fatal to the wine if left untreated. Pour the wine into an open container with greater volume than required. Use an egg whip to beat the wine into a frothiness. Add two crushed Campden tablets per gallon of wine and stir these in with the egg whip. Cover with a sterile cloth and stir the wine every hour or so for about four hours. Return it to a sterile secondary and fit the airlock. After two days, run the wine through a wine filter and return it to another sterile secondary. Again, this problem, like most, can be prevented by pre-treating the must with Campden and sterilizing your equipment scrupulously.
Hopefully, you've used campden already in this must, but I'd follow the instructions ASAP.
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