Wine Chemistry and Biochemistry

628 Manuel Malfeito-Ferreira et al.

Table 11.3

Range of volatile phenol concentrations in wines (

g/L)

Wine type Volatile phenols

Observations

Reference

4-Vinylguaiacol 4-Vinylphenol 4-Ethylguaiacol 4-Ethylphenol 4-Ethylcathecol

White

200–324

1341–2802

Nd

a-238

Nd-228

• 
  

5 samples

Mej ́

ıas et al. (2003)

Red

Nd-880

Nd-2174

72–255

97–782

• 
  

5 samples

5.4–236

8.1–98

0.53–420

8.6–1500

• 
  

57 aged red wines

L ́

opez et al. (2002)

• 
  


• 
  

46.6–169.3

399.5–2231.6

• 
  

18 red wines

Tat et al. (2007)

• 
  


• 
  

4.3–410.5

<

0.5–586.2

• 
  

54 red barrel aged wines

Rayne and Eggers (2007)

• 
  


• 
  

Nd-60

127–494

42–160

9 tainted Pinot Noir wines Hesford and Schneider (2004a)

• 
  


• 
  

Nd-329

298–3780

49–427

11 tainted red wines

Sherry

820–1170

800–2000

1000–2000

300–550

• 
  

4 wines

Dom ́

ınguez et al. (2002)

a

Not detected