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4-Ethylphenol and 4-Ethylguaiacol (4-EP and 4-EG) are the metabolites or chemical markers that indicate activity of Brettanomyces and impact the sensory characters of a wine. 4-EP produces aromas generally describes as “barnyard” or “band-aid” while 4-EG can be medicinal or smoky.
Note: At this time, 4-EP/4-EG analysis will be subcontracted.
Minimum Volume Required: 50mL
Includes
4-Ethylguaiacol
(Units: ug/L, Technique: GC-MS)
4-Ethylphenol
(Units: ug/L, Technique: GC-MS)
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