IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal

Brown Marmorated Stink Bug taint in grape must and wine: time evolution of trans-2-decenal


The brown marmorated stink bug (BMSB, Halyomorpha halys Stal) is an invasive pentatomid native to eastern Asia that is spreading rapidly worldwide, notably through human-mediated activities. Globally, it was reported in the USA, Canada, Italy, Hungary, and other European countries. BMSB has a broad host range that includes over 170 plants, many of agricultural importance, including various fruit, vegetables, row crops, and ornamentals. When present in the vineyard, the pest can affect yield and quality by directly feeding on berries resulting in fruit collapse and necrosis. Additional damage occurs when BMSB are carried into the winery within the grape clusters. The presence of BMSB during wine processing can affect juice and wine quality through the release of volatile compounds produced as a stress response. The major secretes compounds are tridecane and trans-2-decenal. Tridecane is an odorless compound and its effect on wine quality is currently unknown. Trans-2-decenal is an unsaturated aldehyde considered to be the main component of BMSB taint with strong green, coriander, and musty-like aromas. Its threshold value in wine was estimated at about 5 µg/L.

The present study aims to evaluate the chemical/biochemical stability of trans-2-decenal and its longevity in grape juice and wine. The target compound was added at 200 µg/L in grape juice and the sample was split in two subsamples. One subsample was microbiologically stabilized using sodium azide, and the other one was subjected to a normal fermentation process. The concentration was monitored over the time by GC-MS technique highlighting a decrease of trans-2-decenal in both experimental conditions. The degradation occurs faster in fermented samples, probably due to the biochemical activity of the yeast and, just after 15 hours from the beginning of fermentation, the compound was no longer detected (<0.1 µg/L). Moreover, the stability of trans-2-decenal was also monitored in wine (200 µg/L) at two different temperatures: 4 and 30 °C. The degradation was also observed in the fermented media, with a strong dependence on temperature. The half-life period was estimated to be 10 days and 1 day at 4 and 30 °C, respectively.The results obtained in this study show that the molecule responsible for the unpleasant odour characteristic of BMSB degrades during the first stages of the fermentation. In the case of a further contamination or residue of the molecule at the end of the alcoholic fermentation, trans-2-decenal continues its disappearance with a slower kinetic rate, depending on the temperature.


Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster


Paolini Mauro1, Tonidandel Loris1, Roman Tomas1, Gallo Adelaide1 and Larcher Roberto1

1Fondazione Edmund Mach

Contact the author


brown marmorated stink bug, trans-2-decenal, grape juice, wine


IVAS 2022 | IVES Conference Series


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.