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|Section2= |Section7= }} 4-Ethylphenol, often abbreviated to 4-EP, is a phenolic compound. == Natural occurrences == In wine and beer, it is produced by the spoilage yeast ''Brettanomyces''. When it reaches concentrations greater than the sensory threshold (140 µg/L) it can give the wine aromas described as ''barnyard'', ''medicinal'', ''band-aids'', and ''mousy''. In certain Belgian beer styles, a high 4-EP level may be desirable; however, very high levels of the compound in wine can render it undrinkable. The level of 4-ethylphenol is roughly proportional to ''Brettanomyces'' concentration and activity, and can therefore be used as an indicator of the yeast's presence. There are significant differences between strains of Brettanomyces in their ability to produce 4-ethylphenol. It is also a component of castoreum, the exudate from the castor sacs of the mature North American beaver (''Castor canadensis'') and the European beaver (''Castor fiber''), used in perfumery. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「4-Ethylphenol」の詳細全文を読む スポンサード リンク
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