*3.2.2.7 Volatile phenols*

The main volatile phenols produced by *Saccharomyces cerevisiae* yeasts are 4 vinylphenol and 4-vinylguaiacol. Within this group is also 4-ethylphenol, which is produced by yeasts belonging to the genus *Brettanomyces/Dekkera*. It is produced by enzymatic decarboxylation of *p*-coumaric and ferulic acids during alcoholic fermentation [69].
