Saturday, 20 June 2009 09:00
Not all wines benefit form herbaceous flavors, especially when they come from insects rather than plant material. Alkyl-methoxypyrazines create a problem for wines when they build up too much from both the grapes that made the wines as well as ladybugs caught in the grapes when crushed — thus the name "ladybug taint." Since the problem is created before the wine is even bottled, how can it be prevented? One solution is to change the packaging.
