Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-03-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/4/1/17 |
| _version_ | 1819229659444805632 |
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| author | Pallavi Mohekar James Osborne Elizabeth Tomasino |
| author_facet | Pallavi Mohekar James Osborne Elizabeth Tomasino |
| author_sort | Pallavi Mohekar |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T11:16:41Z |
| format | Article |
| id | doaj.art-d8cdaaa08b274297accb98f6ea3aa441 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-23T11:16:41Z |
| publishDate | 2018-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-d8cdaaa08b274297accb98f6ea3aa4412022-12-21T17:49:12ZengMDPI AGBeverages2306-57102018-03-01411710.3390/beverages4010017beverages4010017Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in WinePallavi Mohekar0James Osborne1Elizabeth Tomasino2Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USATrans-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.http://www.mdpi.com/2306-5710/4/1/17trans-2-decenaltridecaneMDGC-MSred winePinot noir |
| spellingShingle | Pallavi Mohekar James Osborne Elizabeth Tomasino Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine Beverages trans-2-decenal tridecane MDGC-MS red wine Pinot noir |
| title | Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine |
| title_full | Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine |
| title_fullStr | Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine |
| title_full_unstemmed | Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine |
| title_short | Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine |
| title_sort | effects of fining agents reverse osmosis and wine age on brown marmorated stink bug halyomorpha halys taint in wine |
| topic | trans-2-decenal tridecane MDGC-MS red wine Pinot noir |
| url | http://www.mdpi.com/2306-5710/4/1/17 |
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