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  • » MOULDY-EARTHY AROMAS IN WINES: FIRST PRACTICAL RESULTS OBTAINED BY A MUTLIDISCIPLINARY PARTNERSHIP

MOULDY-EARTHY AROMAS IN WINES: FIRST PRACTICAL RESULTS OBTAINED BY A MUTLIDISCIPLINARY PARTNERSHIP

Jean-Baptiste Drouillard, Monique Martins-Gueunier, Gertrude Knauf-Beiter, Ahmed Lebrihi, Florence Mathieu, Laurence Guérin, Rémi Guérin-Schneider, Mi

The organoleptic faults called mouldy-earthy aromas (MEA) have been identified in some vineyards for several years. The financial impact of these faults has been significant in numerous vineyards in 2002, and again in 2004. These defects have been detected in the Bordeaux, Beaujolais and Bourgogne regions, the Loire valley, and are suspected in Alsace, Jura, Savoie, the South-Western vineyards and Cognac. The list of potentially affected varieties, both reds and whites, is getting longer: Gamay, Chenin, Pinot Noir, Cabernet Franc, Cabernet Sauvignon, Sauvignon, Semillon. This paper describes the compounds responsible for MEA, reports research in the area and proposes control measures. To access the full article, follow the link on the right.
Published on 11/01/2006
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