Influence ofHarmonia axyridison the Sensory Properties of White and Red Wine

Abstract

The possible influence of <i>Harmonia axyridis</i> (the Multicolored Asian Lady Beetle) on the sensory properties of wine was investigated. <i>Harmonia axyridis</i> were added to white and red grape musts at a rate of 0, 1, or 10/L, and a trained panel evaluated the finished wines using flavor-profiling techniques. Significant modification of both wine aroma and flavor characteristics were observed in the 10 beetle/L treatments, with smaller effects noted at the 1 beetle/L rate. Vinification in the presence of <i>H. axyridis</i> gave higher intensity scores for peanut, bell pepper, and asparagus aromas and flavors in the white wines and for peanut, asparagus/bell pepper, and earthy/herbaceous aromas and flavors in the red wines. In addition, sweet, acid and bitter tastes were affected in red wines, and a general trend of decreasing fruit and floral intensities with increasing beetle rate was observed in both white and red wines.