4-Hydroxycinnamate decarboxylase is an enzyme that uses p-coumaric acid to produce 4-ethylphenol.
p-Coumaric acid is the precursor of 4-ethylphenol produced by the yeast Saccharomyces and Brettanomyces[1][2][3] in wine.
The yeast converts this to 4-vinylphenol via the enzyme cinnamate decarboxylase.
4-Hydroxycinnamate decarboxylase can also be induced in bacteria species such as Klebsiella oxytoca and works also with p-coumaric acid analogs such as caffeic acid, ferulic acid and E-2,4-dihydroxycinnamic acid.
[4] This enzyme-related article is a stub.