Influence of Harmonia axyridis on the Sensory Properties of White and Red Wine

Gary Pickering; James Lin; Roland Riesen; Andrew Reynolds; Ian Brindle; George Soleas

doi:10.5344/ajev.2004.55.2.153

Abstract

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.