Tags: Chemical Compound, Chemical Substance.
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.
