On their own these characters can be quite attractive in a wine, however as the compound usually occurs with 4-EP whose aromas can be more aggressive, the presence of the compound often signifies a wine fault. The ratio in which 4-EP and 4-EG are present can greatly affect the organoleptic properties of the wine.
These compounds, when present alone, can be appealing in a wine; however, as they often occur alongside 4-EP, whose aromas are more potent, the presence of the compound frequently indicates a wine flaw. The ratio at which 4-EP and 4-EG exist significantly influences the sensory characteristics of the wine.