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Palate pleaser.


Researchers at Brock University may have found an answer to the unsavoury "ladybug taint" that puts off the palates of many a wine lover. When ladybugs find their way into a winery's crushed grapes, they create a green-vegetable taste caused by molecules of alkyl-methoxypyrazines. The team at Brock in St. Catherines Ont. added methoxypyrazines to red and white wines and stored them for 18 months in box cartons and bottles sealed with natural and synthetic corks and screw tops. The boxes reduced the levels of methoxypyrazines by up to 45 per cent. The researchers suspect that the aluminum seal on the box absorbs the chemicals,

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Publication:Canadian Chemical News
Date:Oct 1, 2009
Previous Article:Science under study.
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