Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts

Abstract

This is the first study of the contribution of naturally occurring mite colonies on the aroma of fino wines by sensorial and chemical composition analysis. The identification of the mite strain was achieved through microscopic observations and confirmed to be Carpoglyphus lactis (L). The diffusion of compounds produced by C. lactis during adverse external conditions is possibly achieved due to mites falling inside the oak casks. Fino wines from oak casks colonized by C. lactis (L) exhibited a more “floral” and “citric” character – such as lemon-like – than wines without mites. These attributes are related to citronellol and neral, respectively. Neral is segregated as an alarm pheromone by this strain of mite. Significant differences were also observed in terms of limpidity, which may be dependant on sample pH. In terms of gustative profile, wines colonized with mites showed higher “floral and refreshing sensations” and were more bitter.