Influence of Harmonia axyridis on Wine Composition and Aging

This study sought to further characterize the effects of Harmonia axyridis (HA) on white and red wine quality, including determining the influence of bottle aging on the composition and sensory attributes of HA‐affected wines and examining the hypothesis that methoxypyrazines are responsible for the characteristic sensory profiles of these wines. Vinification in the presence of HA beetles had little effect on basic physical and chemical attributes of white and red wine, either at bottling or after 10‐mo of aging. 2‐Isopropyl‐3‐methoxypyrazine (IPMP) was detected at relatively high concentrations and at levels above sensory threshold in wines fermented in the presence of HA. In addition, significant positive correlations were found between IPMP concentration in wines and sensory attributes that characterize HA“taint.” After aging, the aroma and flavor profiles of HA‐ treated wines were similar to those of newly bottled wines. White wines showed a trend, as beetle numbers increased, of higher intensities of peanut, bell pepper, asparagus, and bitterness attributes and lower scores for fruit and floral descriptors. Red wines showed a trend of higher scores for peanut and asparagus/bell pepper aroma intensity and lower scores for fruit attributes as the number of beetles increased.