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

2004; American Society for Enology and Viticulture; Volume: 55; Issue: 2 Linguagem: Inglês

10.5344/ajev.2004.55.2.153

1943-7749

Gary J. Pickering, James Lin, Roland Riesen, Andrew G. Reynolds, Ian D. Brindle, George J. Soleas,

Postharvest Quality and Shelf Life Management

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.