Table 1 Concentrations (mg/L) of free and tartaric ester-bound hydroxycinnamic acids in Pinot noir wine at the completion of MLF and after 40 days growth of B. bruxellensis UCD-2049, and final 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) concentrations (μg/L) in the wine.