4-Ethylphenol / 4-Ethylguaiacol

4-Ethylphenol / 4-Ethylguaiacol


Analysis Code: 4-EP/4-EG

Reporting Units: µg/L

Turn-around Time: 3 days

Available Method:


Recommended uses:



4-ethylphenol and 4-ethylguaiacol are products of metabolism of the Brettanomyces yeast. 4-ethylphenol is responsible for the "leather/band-aid" aroma of red wines when present in high concentration, and is generally regarded as detrimental to wine quality. Analysis of wine in barrels will determine whether this compound has been formed in high concentration during maturation and may indicate the need for changes in how the wine is subsequently handled, including blending options, sterile filtration or sulfur management.