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.
50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample.