4-Ethylguaiacol

4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C₉H₁₂O₂. It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces. When it is produced by the yeast to concentrations greater than the sensory threshold of >600 µg/L, it can contribute bacon, spice, clove, or smoky aromas to the wine. On their own these characters can be quite attractive in a wine, however as the compound usually occurs with 4-EP whose aromas can be more aggressing, the presence of the compound often signifies a wine fault. Interestingly the stoichiometric ratio in which 4-EP and 4-EG are present can greatly affected the organoleptic properties of the wine.

See also

• 4-Ethylphenol
• Brettanomyces
• Wine fault

References