4-ethylphenol and 4-ethylguaiacol (4-EP and 4-EG)

4-ethylphenol and 4-ethylguaiacol are products of metobolism by 酒香酵母属yeast.4-ethylphenol is responsible for the ‘sweaty saddle/band-aid' aroma of red wines when present in high concentration,and is generally regarded as detrimental to wine quality.Analysis of wine in barrels will determine whether this compound has been formed in high concentration during maturation and may indicate the need for changes in how the wine is subsequently handled,including blending options,sterile filtration or sulfur management.These compounds can be analysed separately to the oak flavour compounds where the latter is not required.

How does the analysis work?

The analytical method utilises headspace-solid phase microextraction (HS-SPME) combined with GCMS analysis to only detect these volatile compounds.

How can this analysis assist winemakers?

The analytical results will enable winemakers to determine significant barrel-to-barrel variation in perceived wine quality.Differences may be due to酒香酵母属activity.Analysis of wines during barrel storage may provide information that will enable winemakers to manage sulfur levels and capture early signs of酒香酵母属activity.

Prices per analysis (excluding GST)
Analysis 1-7 samples 8+ samples
4-EP & 4-EG (酒香酵母属) in wine $98.18 $80.85
Target response time 5-7 working days
Volume required Wine: 20 mL
Wood: 50 g

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