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Brettanomyces Markers: 4-Ethyl Phenol and 4-Ethyl Guaiacol

Brettanomyces Markers: 4-Ethyl Phenol and 4-Ethyl Guaiacol
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50mL of sample required.   These compounds are metabolic by-products of Brettanomyces. In particular, 4-ethyl phenol imparts a “sweaty” or “horsey” aroma to red wines. The presence of such compounds, in conjunction with microbiological plating, may be used by the winemaker to determine if viable populations of this spoilage yeast are present, or have been present in their wines.