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Beverages 2018, 4(1), 17; https://doi.org/10.3390/beverages4010017

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

Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA
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Received: 3 January 2018 / Revised: 24 January 2018 / Accepted: 25 January 2018 / Published: 1 March 2018
(This article belongs to the Special Issue Wine Aging Technologies)
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Abstract

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. View Full-Text
Keywords: trans-2-decenal; tridecane; MDGC-MS; red wine; Pinot noir trans-2-decenal; tridecane; MDGC-MS; red wine; Pinot noir
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Mohekar, P.; Osborne, J.; Tomasino, E. Effects of Fining Agents, Reverse Osmosis and Wine Age on Brown Marmorated Stink Bug (Halyomorpha halys) Taint in Wine. Beverages 2018, 4, 17.

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