RT Journal Article SR Electronic T1 Influence of Harmonia axyridis on the Sensory Properties of White and Red Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 153 OP 159 DO 10.5344/ajev.2004.55.2.153 VO 55 IS 2 A1 Gary Pickering A1 James Lin A1 Roland Riesen A1 Andrew Reynolds A1 Ian Brindle A1 George Soleas YR 2004 UL http://www.ajevonline.org/content/55/2/153.abstract AB 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.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.