WINE LIST

For starters, this is the compound that causes “green” aromas in wine:

VEGETAL – bell pepper, jalapeño – asparagus, spring pea

GRASS – grassiness

HERBAL – mint, tarragon, parsley basil

There are two that are more common: the most common one is called

IBMP (3-Isobutyl-2-methoxy)  “The bell pepper and veggie one” found at concentrations above sensory threshold levels 

IPMP (3-Isopropyl-2-methoxy) The one with aromas of asparagus, peas, and earth, and peanut – also occasionally reported at lower levels and typically involved if there’s stem inclusion in fermentation, or lady bug taint

1. They are in the berry (mostly skins – some in the seed and stem)
2. They start forming at fruit set
3. They accelerate during early ripening (fastest growing phase)
4. They decline a week or two after verasion during late ripening (the berry gets larger and more diluted)

The Actual Grape

Bordeaux varieties have the highest concentrations

• Whites – Sauvignon Blanc (small concentrations in Semillon)
• Reds – higher concentrations in Carménère and Cabernet France followed by Cabernet Sauvignon and Merlot

Climate (sunlight and temperature)

• More Sunlight = less pyrazines (lowers the concentration)
• Warmer Temperatures = less pyrazines (correlated with sunlight)

Vigour

• More Vigour = more pyrazines
• More Irrigation = more pyrazines
• More Nutrients (nitrogen) = more pyrazines

Lady Bug Taint whaaaat?!

Ladybugs can have pyrazines on them (IPMP usually) and if they arent removed from  harvested grapes can make it into the must and be present in the wine (usually take on a more peanutty character)

Vineyard Management

Canopy management is important! Growers can control the leafy part of the vines, to generate more or less of this compound using Leaf Removal, Shoot Removal = more sunshine

Winemaking

Pyrazines extract easily – the vast majority get extracted with skin contact before fermentation even starts

The last in whites gets extracted during pressing

The last in reds gets extracted during Cap management like pumping over

• After harvest Pyrazines can still remain in stems, so destemming can be important to limit them
• Thermovinification (heating to high temps) can limit them, but also can destroy fruity aromas
• Extended Oak aging can lessen their concentration
• Blending with other wines can lessen their concentration