4-EP/4-EG, TCA & Smoke Taint

4-Ethyl phenol(4-EP) has sensory descriptors like "smokey" or "medicinal" whereas 4-Ethyl guaiacol has been described as "clovelike" or "spicy". The smell in wine can vary dramatically depending on the varietal and the amounts of each compound present. Other descriptors like "bandaid", "sweaty horse saddle" and "mousy" are used with affected wine.

2,4,6-Trichloroanisole (TCA) gives a "corkiness" to wine but several other chloroanisole compounds can also confer  "corkiness", these include the di, tetra and pentachloroanisoles. 2,4,6-tribromoanisole may also be present and can cause a "earthy-musty" taste.

Smoke taint in wine is caused by the chemicals guaiacol, methyl guaiacol, phenol, cresol compounds and syringol. All these compounds maybe found in affected wine in both free and glycosylated forms. Smoke taint can impart a "smokey" smell and a very unpleasant "ashy", "cresol-like" taste to wine.

We employ highly technical Headspace-Solid Phase Micro Extration-Gas Chromatography-Mass Spectrophotometry (HS-SPME-GSMS) techniques to measure these taint compounds at low levels, ug/L and ng/L (parts per billion and parts per trillion respectively).

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Please our sample stickers to label your sample. You can despatch samples to us either by utilising our Pickup service or Express Reply Paid Post service

Last modified on Thursday, 19 September 2013 15:48
More in this category: « Brettanomyces PCR - Veriflow

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