Moldy taint

Context

Since the last 15th years, moldy earthy and fungus taints appeared in some vineyards, with  a renewed over the last few years :

• Many compounds are responsible for these defects and might change according to the grape variety, area and climatic conditions linked to the vintage.
• They are always associated to a bad sanitary state of harvest, and often linked to internal rot in the hearth of the grapes, which make their detection very difficult.
• Some defects are only detectable on grapes and/or juices, but some others can persist and alter wine quality.

Compound	Descriptor	Analytical method	Matrix	Analysis duration
(-)-geosmin *	damp earth and red beets	SBSE/GC/MS	GRAPES, JUICE & WINE	24 to 48 hours
2-methylisoborneol (MIB)	damp earth, camphroraceous	SBSE/GC/MS
1-octen-3-one	Fungus	SPME/GC/MS
2-isopropyl-3-methoxypyrazine (IPMP)	Earthy, green	SPME/GC/MS

Enological expertise

• Detection of infected batch, even at a very low level
• Choice of treatment and winemaking management
• Purchase validation

Our quality guarantee

*COFRAC accredited analysis (accreditation N°1-0588, available on http://www.cofrac.fr/)

• Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation