The present work reports the capacity of lyophilised Saccharomyces cerevisiae G37 and Schizosaccharomyces pombe 936 to adsorb 4-ethylphenol, a compound with a negative impact on the sensorial profile of wine. Using SPME-GC/MS, a strong correlation was detected between the quantity of yeast added and the reduction of the initial wine 4-ethylphenol concentration. The adsorption kinetics for each yeast was determined. The impact of this treatment on wine anthocyanin concentration and chromatic properties was investigated by UV–Vis and HPLC–PDAD/ESI–MS analysis. Large reductions in the anthocyanin concentration were detected when effective 4-ethylphenol-reducing quantities of lyophilised yeast were used. (We recommend that you consult the full text of this article)