When the winemaker typically thinks of volatile phenols, usually the first compounds to come to mind are 4-EP and 4-EG, which produce an unpleasant “band-aid”- or “barnyard”-like aroma. However, there are volatile phenols which are intrinsic to the aroma of some wines, such is the case with 4-vinylphenol/4-vinylguiacol which provide Gewürztraminer with a carnation and clove-like aroma.
In terms of sensorial impact, higher alcohols (fusel alcohols) in distillates are a major concern. These compounds can provide the consumer of the distilled product with an unpleasant “solvent-like” aroma. In wine, these compounds can produce a pleasant earthy/mushroom aroma which is commonly associated with wines made from botrytis affected fruit. Also, fusel alcohols can contribute positively to the aroma of an aged wine.
This article publisched on wineland website is one of a series which covers the fungal and bacterial origins of wine aromas…read the article
