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A red wine lot aged in oak developed a pharmaceutical, band-aid or horsy, sweaty aroma. What compounds are responsible?

April 26, 2017aged band-aid oak pharmaceutical red sweaty Wine

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A red wine lot aged in oak developed a pharmaceutical, band-aid or horsy, sweaty aroma. What compounds are responsible?

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The wine should be tested for 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG). These compounds are byproducts of the yeast Brettanomyces and are found together in many wines aged in oak. Periodic screening of wine is recommended to monitor Brettanomyces activity during oak aging.