Brown Marmorated Stink Bug Taint in Pinot noir: Detection and Consumer Rejection Thresholds of
            <i>trans</i>
            -2-Decenal

Mohekar, Pallavi; Lapis, Trina J.; Wiman, Nik G.; Lim, Juyun; Tomasino, Elizabeth

doi:10.5344/ajev.2016.15096

Cited by 17 publications

(17 citation statements)

References 28 publications

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“…BMSB associated aromas including green, musty and herbal where not found in RO wines, but an earthy aroma was described in these wines. Previous sensory analysis conducted on wines with 5 µg/L trans-2-decenal also were found to be "earthy" [11]. However, wine after RO was described as different from the control (PN3 without trans-2-decenal) so it is unclear if this would be problematic to wine quality.…”

Section: Discussionmentioning

confidence: 97%

“…Samples were evaluated for ten aromas (dark fruit, earthy, herbal, musty, red fruit, floral, fresh green, spice) and three flavors (fruit density, green, and spice). These attributes have been used previously to evaluate the effect of trans-2-decenal on Pinot noir quality [11]. Each attribute was rated on a 100 mm visual analog scale with indented word anchors, none and extreme.…”

Section: Methodsmentioning

confidence: 99%

“…It has been shown to have a negative effect on red wine quality, significantly decreasing consumer preference at a concentration as low as 4.8 µg/L, the determined consumer rejection threshold (CRT) [1]. Above this concentration trans-2-decenal can add green, musty, herbal characteristics to wine which are not desirable [11]. Additionally, a reduction in favorable attributes such as dark fruit, red fruit and floral characteristics has also been observed [11].…”

Section: Introductionmentioning

confidence: 99%

“…Above this concentration trans-2-decenal can add green, musty, herbal characteristics to wine which are not desirable [11]. Additionally, a reduction in favorable attributes such as dark fruit, red fruit and floral characteristics has also been observed [11]. Due to this negative impact of BMSB taint on wine quality and consumer preference, efforts are needed to minimize the concentration of these taint compounds in finished wine.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine

Mohekar¹,

Osborne²,

Tomasino³

2018

Beverages

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Trans-2-decenal and tridecane are compounds found in wine made from brown marmorated stink bug (BMSB)-contaminated grapes. The effectiveness of post-fermentation processes on reducing their concentration in finished wine and their longevity during wine aging was evaluated. Red wines containing trans-2-decenal were treated with fining agents and put through reverse osmosis filtration. The efficacy of these treatments was determined using chemical analysis (MDGC-MS) and sensory descriptive analysis. Tridecane and trans-2-decenal concentrations in red and white wine were determined at bottle aging durations of 0, 6, 12 and 24 months using MDGC-MS. Reverse osmosis was found to be partially successful in removing trans-2-decenal concentration from finished wine. While tridecane and trans-2-decenal concentrations decreased during bottle aging, post-fermentative fining treatments were not effective at removing these compounds. Although French oak did not alter the concentration of tridecane and trans-2-decenal in red wine, it did mask the expression of BMSB-related sensory characters. Because of the ineffectiveness of removing BMSB taint post-fermentation, BMSB densities in the grape clusters should be minimized so that the taint does not occur in the wine.

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Section: Discussionmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine

Mohekar¹,

Osborne²,

Tomasino³

2018

Beverages

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“…Indeed, when stressed or crushed, H. halys release trans -2-decenal, leading to what is now referred to as “Brown marmorated stink bug taint” (Mohekar et al . 2017).…”

Section: Recent Insect Issuesmentioning

confidence: 99%

The entomology of vineyards in Canada

Vincent

Lowery²,

Parent³

2018

Can Entomol

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In Canada, viticulture has been practiced since the arrival of European settlers. After a period of low activity due to the prohibition in North America, viticulture enjoyed a renaissance in the 1970s such that it became a rapidly growing industry in Canada. It is currently practiced mainly in five provinces,i.e., British Columbia, Ontario, Québec, Nova Scotia, and New Brunswick. In Eastern Canada, several species of wild vines (VitisLinnaeus; Vitaceae) grew naturally before cultivation of domesticated cultivars and these had their entomofauna. In contrast, no wild vines grew in British Columbia. As a consequence, the insect fauna varies according to the provinces and the regions and the agroclimatic conditions. Here we review the literature relevant to viticultural entomology in Canada and discuss the main grape insects. It is noteworthy that certain insect pests of grapes were the subject of the first issues ofThe Canadian Entomologist. Selected milestones are provided to document the evolution of research in grape entomology in the context of dynamic evolving viticultural and oenological industries. In recent years, the arrival of several invasive species challenged the sustainability of integrated pest management programmes.

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Ladybeetle and Brown Marmorated Stink Bug Taints

2021

Wine Faults and Flaws

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Brown Marmorated Stink Bug Taint in Pinot noir: Detection and Consumer Rejection Thresholds of trans -2-Decenal

Cited by 17 publications

References 28 publications

Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine

Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine

The entomology of vineyards in Canada

Ladybeetle and Brown Marmorated Stink Bug Taints

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