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4-Ethylphenol and 4-Ethylguaiacol Concentrations in Barreled Red Wines from the Okanagan Valley Appellation, British Columbia

¹ Postdoctoral fellow and ² Associate professor, Chemistry, Earth & Environmental Sciences, Irving K. Barber School of Arts & Sciences, The University of British Columbia, 3333 University Way, Kelowna, British Columbia, V1V 1V7 Canada.

^* Corresponding author (email: nigel.eggers{at}ubc.ca)

4-Ethylphenol and 4-ethylguaiacol concentrations were determined in 188 barreled red wine samples from commercial wineries in the Okanagan Valley appellation of British Columbia, Canada using a stable isotope dilution assay (SIDA). 4-Ethylphenol and 4-ethylguaiacol concentrations averaged 56 µg/L and 29 µg/L, respectively, with >97 to 99% of values below the corresponding odor thresholds for these compounds. Mean concentrations of the analytes were lower in the Okanagan wines studied than have been previously reported from other regions. 4-Ethylphenol and 4-ethylguaiacol concentrations were positively correlated with dissolved oxygen levels and negatively correlated with cellar humidity. No relationships were observed between analyte concentrations and temperature, length of barrel aging for the wine under study, barrel age, number of rackings, grape variety, oak type, oak toasting level, and cooper identity.

Key words: wine, 4-ethylphenol, 4-ethylguaiacol, stable isotope dilution assay