Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine

2,3,5,6-[H-2(4)]-4-Ethylphenol (d(4)-4-ethylphenol) was synthesised for use as an internal standard in a new, rapid and accurate analytical method, employing gas chromatography-mass spectrometry to determine the concentration of the important aroma compounds 4-ethylphenol and 4-ethylguaiacol in red wine. The concentrations of both compounds in wine stored in 44 American and 47 French new and used oak barrels from several suppliers were measured. Wine stored in shaved and refired oak barrels contained up to 85% less 4-ethylphenol and 4-ethylguaiacol than wine stored in normal barrels of the same age that were not shaved. The concentration of 4-ethylphenol found in 61 bottled commercial Australian red wines of various ages ranged from 2 mu g/l in a Merlot up to 2660 mu g/l in a Shiraz, with a mean concentration of 795 mu g/l. 4-Ethylguaiacol was also detected in every red wine analysed, ranging in concentration from 1 mu g/l (in a Pinot Noir) up to 437 mu g/l (in a Merlot) with a mean concentration of 99 mu g/l. (C) 2000 Elsevier Science BN. All rights reserved.