A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation

Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have determined the causal compounds, and these are introduced into grape must during processing, when specific species vineyard-dwelling Coccinellidae incorporated harvested fruit. Coccinella septempunctata, especially invasive Harmonia axyridis, beetles implicated, climate change facilitating wider dispersal survivability H. axyridis viticultural regions worldwide. Affected typically characterized possessing excessively green, bell pepper-, peanut-like aroma flavor. In this paper, we review vineyard practices seek to reduce densities, well both “standard” novel wine treatments aimed at reducing alkyl-methoxypyrazine load. We conclude while prevention ladybug preferable, there several winery interventions can remediate quality affected by taint, although they vary their relative efficacy specificity.