New markers for monitoring “fresh mushroom aroma” in wine: A dual approach using microbiological and chemical tools from the vineyard to winery–A synthesis of recent research advances
The 'fresh mushroom off-flavour' has been recognized by the wine industry as an emerging defect since the 2000s. For many years, this off-flavour was not specifically characterized and rather grouped under 'earthy' and 'musty' taints. However, it has become increasingly problematic due to its rising prevalence. In some vineyards, incidents of this off-flavour now occur as frequently as once every five years. This trend may be associated with climatic changes affecting regions that are more prone to warm and wet seasons.
Authors
- Adeline Picot (ORCID: https://orcid.org/0000-0001-9740-560X)
- Flora Pensec (ORCID: https://orcid.org/0000-0002-5378-2929)
- Marion Hervé
- Laurence Guérin (ORCID: https://orcid.org/0000-0001-7259-781X)
- Emmanuel Coton (ORCID: https://orcid.org/0000-0003-0912-8804)
- Léa Delcros (ORCID: https://orcid.org/0000-0002-6779-2933)
- Monika Coton (ORCID: https://orcid.org/0000-0002-0148-6802)
- Aurélie Roland (ORCID: https://orcid.org/0000-0003-2673-3969)
- Laurence Mercier (ORCID: https://orcid.org/0000-0002-9165-6595)
- Sylvie Collas
- Adrien Destanque
- Bruno Blondin
Institutions
- Comité Champagne (FR)
- LVMH (France) (FR)
- Laboratoire de Biodiversité et Biotechnologies Microbiennes (FR)
- Sciences pour L’Œnologie (FR)
Publication Details
- Published
- 2024-11-18
- DOI
- https://doi.org/10.58233/opgf0eix
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00