Next Article in Journal
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
Next Article in Special Issue
Novel Method for the Identification of the Variety of Grape Using Their Capability to Form Gold Nanoparticles
Previous Article in Journal
Regression Models for Description of Roasted Ground Coffee Powder Color Change during Secondary Shelf-Life as Related to Storage Conditions and Packaging Material
Open AccessArticle

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
Author to whom correspondence should be addressed.
Beverages 2018, 4(1), 17;
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)
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
Show Figures

Graphical abstract

MDPI and ACS Style

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop