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.
Highlights
Brown marmorated stink bug (BMSB) contamination in grape clusters can have a negative effect on wine quality [1,2]
This study evaluated the effectiveness of reverse osmosis, commonly used fining agents, and bottle aging on BMSB taint compound
While fining agents proved ineffective at removing BMSB taint, reverse osmosis showed promise as trans-2-decenal concentrations in wine were reduced by 10% and resulted in improvements in the wines sensory characteristics
Summary
Brown marmorated stink bug (BMSB) contamination in grape clusters can have a negative effect on wine quality [1,2]. States from East Asia and is currently detected in 43 states. It is found in Canada, Italy, Hungary and other European countries where wine has economic importance [3,4]. When present in the vineyard, the pest can lower crop yield and effect quality. When present in grape cluster, it may enter wine processing where it can harm wine quality through the release of “BMSB taint” compounds. The chance of BMSB entering wine processing is increasing, as greater densities of BMSB are being observed in the vineyard [3,5,6]. In order to maintain wine quality, techniques are needed to minimize
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