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1 Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 CanadaDepartment of Biological Sciences, Brock University, St. Catharines, ON, L2S 3A1 Canada
2 Department of Biological Sciences, Brock University, St. Catharines, ON, L2S 3A1 Canada
3 Lake Erie Enology Research Center,
Youngstown State University, Youngstown, OH
4 Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 CanadaDepartment of Biological Sciences, Brock University, St. Catharines, ON, L2S 3A1 CanadaDepartment of
Chemistry, Brock University, St. Catharines, ON, L2S 3A1 Canada
5 Department of
Chemistry, Brock University, St. Catharines, ON, L2S 3A1 Canada
6 Quality Assurance Division, Liquor Control Board
of Ontario, Canada.
email: gpickeri{at}brocku.ca
The possible influence of Harmonia axyridis (the Multicolored Asian Lady Beetle) on the sensory properties of wine was investigated. Harmonia axyridis were added to white and red grape musts at a rate of 0, 1, or 10/L, and a trained panel evaluated the finished wines using flavor-profiling techniques. Significant modification of both wine aroma and flavor characteristics were observed in the 10 beetle/L treatments, with smaller effects noted at the 1 beetle/L rate. Vinification in the presence of H. axyridis gave higher intensity scores for peanut, bell pepper, and asparagus aromas and flavors in the white wines and for peanut, asparagus/bell pepper, and earthy/herbaceous aromas and flavors in the red wines. In addition, sweet, acid and bitter tastes were affected in red wines, and a general trend of decreasing fruit and floral intensities with increasing beetle rate was observed in both white and red wines.
Note:
Acknowledgments: The authors wish to thank Materials and Manufacturing Ontario, the National Science
and Engineering Research Council of Canada, the Wine Council of Ontario, and the Grape Growers of
Ontario for their financial support of this research.
In addition, we thank the following individuals and organizations for their invaluable contributions: Kevin
Ker and the team from Ker Crop Management Services, our dedicated sensory panel, Gail Higenell and
Lynda van Zuiden from the Cool Climate Oenology and Viticulture Institute, Steve Cater from the Liquor
Control Board of Ontario, CreaScience, and our various industrial partners.
Key words: wine quality, sensory evaluation, taint, Harmonia axyridis, lady beetle, ladybug, methoxypyrazine
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