4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C9H12O2. It can be produced in wine and beer by Brettanomyces...

Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol Archived 2008-02-19 at the Wayback Machine at etslabs.com 4-Ethylphenol oral toxicity data...

identification of Brettanomyces by smell. 4-Ethylguaiacol Yeast in winemaking Wine fault Wine chemistry Poly-4-vinylphenol (polyvinylphenol or PVP) is a...

certain sensory characters to wine are; 4-ethylphenol: Band-aids, barnyard, horse stable, antiseptic 4-ethylguaiacol: Bacon, spice, cloves, smoky isovaleric...

compounds produced by Brettanomyces that cause wine faults include 4-ethylguaiacol and isovaleric acid. Coumaric acid is sometimes added to microbiological...

They help protect the wine from oxidation and reduction. 4-Ethylphenol and 4-ethylguaiacol are produced during ageing of red wine in oak barrels that...

110 (4): 997–9. doi:10.1016/j.foodchem.2008.02.088. PMID 26047292. "Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol". etslabs...

spoilage aromas such as "medicinal" or "Band-Aid" (4-ethylphenol), "spicy" or "smoky" (4-ethylguaiacol), and rotten egg (hydrogen sulfide). Some varieties...

6)-dimethylpyrazine 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone 2-Ethyl-3-methylpyrazine 3-Ethylpyridine 4-Ethylbenzaldehyde 4-Ethylguaiacol 4-Ethylphenol (para-ethylphenol)...

compounds produced by Brettanomyces yeasts include 4-ethylphenol, 4-vinylphenol, and 4-ethylguaiacol. An excess of isovaleric acid in wine is generally...