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首页> 外文期刊>Vitis >Determination of the critical stages of processing and tolerance limits for Harmonia axyridis for 'ladybug taint' in wine
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Determination of the critical stages of processing and tolerance limits for Harmonia axyridis for 'ladybug taint' in wine

机译：确定葡萄酒中“瓢虫异味”的异色Harmonia axyridis加工的关键阶段和耐受极限

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摘要

'Ladybug taint' (LBT) has recently been reported in some wines from North America, and is associated with 2-isopropyl-3-methoxypyrazine (IPMP), produced by Harmonia axyridis Pallas (the Multicolored Asian Lady Beetle - MALB) when they are incorporated into the winemaking process. It is not known when IPMP is transferred from MALB (e.g. in the vineyard onto grapes or during must processing) nor what minimum MALB densities are required for production of LBT in the final wines. This study sought to clarify these issues through a series of three trials. In the first, MALB were added to 'Riesling' grapes or must at different stages of processing (harvest, crush/destem, pressing or directly to juice), and the resultant wines were analysed chemically and by paired-comparison sensory difference tests. The presence of MALB during processing had minimal effect on the basic composition and spectral properties of the wine. Concentrations of IPMP were < 5 ng·l~(-1) for all wines except those produced after the direct addition of MALB to the juice (10.3 ng·l~(-1)). Sensorially, control wines (no added MALB) could be differentiated from wines made after MALB were added at crushing/destemming (at 3 beetles per kg grapes), whole bunch pressing and when added directly into the juice, but not when MALB were added and subsequently removed from a simulated harvest treatment or when added during crushing/destemming at 0.3 beetles per kg grapes. In trials 2 and 3, sensory detection thresholds for LBT were determined for white and red wines produced with known densities of MALB. Estimates of 'tolerance limits' in the vineyard were then calculated using regression models, and correspond to 1530 and 1260 beetles per t grapes for white and red wines respectively. However, given the range of grape and wine processing options available to producers, many of which are not accounted for in this study, we recommend that a more conservative limit of 200-400 beetles per t grapes may be appropriate. These results should assist in directing appropriate interventions in the vineyard/winery, and provide baseline targets for reducing MALB density to avoid development of LBT.
机译：最近，北美一些葡萄酒中还报道了“瓢虫异味”（LBT），它与由异色瓢虫（Harmonia axyridis Pallas，多色亚洲瓢虫-MALB）生产的2-异丙基-3-甲氧基吡嗪（IPMP）有关。纳入酿酒过程。 IPMP是何时从MALB转移的（例如在葡萄园中转移到葡萄或在葡萄汁加工过程中）还是最终的葡萄酒中生产LBT所需的最低MALB密度是未知的。这项研究试图通过一系列三项试验来澄清这些问题。首先，在“雷司令”葡萄或必须在不同加工阶段（收获，压碎/干果，压榨或直接榨汁）中添加MALB，然后对所得葡萄酒进行化学分析和配对对比感官差异测试。在加工过程中，MALB的存在对葡萄酒的基本成分和光谱特性影响很小。除了在汁液中直接添加MALB之后生产的葡萄酒（10.3 ng·l〜（-1））之外，所有葡萄酒的IPMP浓度均<5 ng·l〜（-1）。从感觉上讲，可以将对照葡萄酒（未添加MALB）与在压碎/脱粒（每公斤葡萄中有3只甲虫），整束压榨以及直接加入果汁中添加MALB之后制成的葡萄酒区分开来，但当添加MALB时则没有区别。随后从模拟收成处理中移除，或者在压碎/定格过程中以每公斤葡萄0.3甲虫的量添加。在试验2和3中，确定了以已知密度的MALB生产的白葡萄酒和红葡萄酒的LBT感官检测阈值。然后，使用回归模型计算出葡萄园中“容忍极限”的估计值，分别对应于每吨葡萄1530和1260甲虫，用于白葡萄酒和红葡萄酒。但是，考虑到生产商可用的葡萄和葡萄酒加工选项的范围，本研究未考虑其中的许多，我们建议较为保守的限制是每吨葡萄200-400个甲虫。这些结果应有助于指导对葡萄园/酿酒厂的适当干预，并提供降低MALB密度以避免LBT发生的基线目标。

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