Andreea Botezatu et al.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 32(7), 1199-1206 (2015-04-22)
3-Alkyl-2-methoxypyrazines (MPs) are odour-active compounds that elicit atypical green aromas and flavours in some wines, and are resilient to removal using traditional wine-making approaches. They originate either as contaminants from Coccinellidae beetles inadvertently introduced during wine processing ("ladybug taint") or