Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines

Pinar, Angela Lopez; Ghadiriasli, Rahil; Darriet, Philippe; Buettner, Andrea

doi:10.1016/j.foodchem.2016.10.021

Cited by 8 publications

(2 citation statements)

References 28 publications

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“…As this substance was not detected with relevant FD in the present investigation in wine, it is likely that it has been degraded during fermentation. This assumption is supported by a study of La Guerche et al (2006) describing the instability of 2-methylisoborneol during fermentation of must, and by a previous study performed by our group showing that this substance is degraded into two odorless dehydration products in wine, namely 2-methylenebornane and 2-methyl-2-bornene (Lopez Pinar et al, 2017). …”

Section: Discussionmentioning

confidence: 58%

Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma

et al. 2017

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This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery mildew on the hybrid Gm 8622-3; thereby, samples were selected that showed pronounced cases of infection to elaborate potential currently unknown effects. Both infections revealed aromatic differences induced by these fungi. The sensory changes were not associated with one specific compound only, but were due to quantitative variations of diverse substances. Bunch rot predominantly induced an increase in the intensities of peach-like/fruity, floral and liquor-like/toasty aroma notes. These effects were found to be related to variations in aroma substance composition as monitored via AEDA, mainly an increase in the FD factors of lactones and a general moderate increase of esters and alcohols. On the other hand, powdery mildew decreased the vanilla-like character of the wine while the remaining sensory attributes were rather unaffected. Correspondingly, FD factors of the main aroma constituents were either the same or only slightly modified by this disease. Moreover, bunch rot influenced the aroma profiles of the three varieties studied to a different degree. In hedonic evaluation, bunch rot-affected samples were rated as being more pleasant in comparison to their healthy controls in all three varieties while the powdery mildew-affected sample was rated as being less pleasant than its healthy control.

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Section: Discussionmentioning

confidence: 58%

Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma

et al. 2017

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“…The presence of 2-MIB in wine was identified to be responsible for the earthy moldy defect of red grapes affected by B. cinerea. According to various studies it seems to be instable in wine; it degrades during the process of vinification, but also was found in some seven-year-old Burgundy pinot noir wines [39]. In this study, the authors observed that 2-MIB concentration decreases during wine storage, but the final concentration could still be above its odor threshold.…”

Section: -Methylisoborneol (2-mib)supporting

confidence: 50%

Musty and Moldy Taint in Wines: A Review

Cravero

2020

Beverages

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The literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and of these, 2,4,6-trichloroanisole (TCA) is the most common, but 2,3,4,6-tetrachloroanisole (TeCA) and 2,4,6-tribromoanisole (TBA) can also be responsible of this defect. For other compounds involved in cork taint, geosmin and 2-methylisoborneol (2-MIB) are responsible for earthy off-flavor; pyrazines cause vegetable odors, and guaiacol results in smoked, phenolic and medicinal defects. Off-odors of mushroom in wines are caused by 1-octen-3-ol and 1-octen-3-one coming from grapes contaminated by bunch rot (Botrytis cinerea). The sensory aspects of these molecules are illustrated in this review. Generally, the most important cause of this wine contamination is the natural cork of bottle stoppers, but this is not always true. Different origins of contamination include air pollution of the cellars, wood materials, barrels and chips. A review of the possible prevention or remedial treatments to cork taint is also presented. The best solution for this off-flavor is to prevent the wine contaminations.

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Taints, Mycotoxins, and Off‐flavors

2024

Understanding Wine Chemistry

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Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines

Cited by 8 publications

References 28 publications

Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma

Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma

Musty and Moldy Taint in Wines: A Review

Taints, Mycotoxins, and Off‐flavors

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