Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.

•Retention mechanism of 4-ethylphenol and 4-ethylguaiacol on yeast cell walls through specific chemical sorption.•Retention of phenolic compounds on yeast cell walls is due to specific chemical sorption.•Sorption is due to their binding to lipids, mannoproteins and free amino acids of the cell walls.•Sorption capacity on yeast cell walls for 4-ethylguaiacol is greater than for 4-ethylphenol.•Kinetics of 4-ethylguaiacol is quicker than for 4-ethylphenol.•Unions of 4-ethylguaiacol are weaker than 4-ethylphenol.