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74 WINES&VINES April 2018 WINEMAKING PRACTICAL WINERY & VINEYARD up to 30% after 18 months, 2,18 possibly through binding reactions with tannins. 29 However, this does not guarantee a corre- sponding decrease in greenness, 18 as other volatile chemicals also are changing during the aging process, influencing masking effects and other sensory interactions. The winery team has the ability to influ- ence consumer perception of wines with el- evated greenness through marketing and advertising, including label information. Fig- ure 7 shows an interesting approach one winery has taken with its back label on a wine with high MP levels. Eliminating greenness Methoxypyrazines are a potent class of grape- and insect-derived odorants that contribute greenness and herbaceousness to wine. Viticultural interventions that can reduce levels in wine are those associated with increased cluster exposure pre-vérai- son, full grape ripeness and elimination of Coccinellidae beetles. Grape-sorting and destemming can fur- ther reduce the potential for elevated me- thoxypyrazine concentration in wine. In grapes and juice with high MP loads, mini- mizing skin contact where possible and juice clarification prior to fermentation are very advantageous. Heat treatment of grapes and must, including thermo-vinification, can further reduce greenness, and oak can par- tially mask it in wine. Several polymers and a high-specificity protein are under development and show significant promise for remediating MPs in the future. This may be particularly important, given the impact that more volatile weather conditions have on grape ripeness, and a warming climate on the spread and prevalence of insects associated with ladybug taint. Gary Pickering is a professor and research scientist at the Cool Climate Oenology and Viticulture Institute, the Department of Biological Sciences and the Environmen- tal Sustainability Research Centre at Brock University in St. Catharines, Ontario. He is also an adjunct profes- sor at the National Wine and Grape Industry Centre at Charles Sturt University in Wagga Wagga, Australia. Many students and colleagues have contributed to this research over the past several years, including: Dr. David Adams, Dr. Ai-Lin Beh, Amy Blake, Dr. Andreea Botezatu, Ryan Brewster, Dr. Ian Brindle, Neil Carter, X Chen, Dr Christoph Hoffmann, Dr. Thomas Hudlicky, Eric Hulmes, Dr. Debbie Inglis, Anna Karthik, Dr. Belinda Kemp, Dr. Kevin Ker, Dr. Susanne Kögel, Dr. George Kotseridis, James Lin, Hannah Pickering, Dr. Andy Reynolds, Dr. Roland Riesen, Gavin Robertson, Dr. Mark Sears, Dr. George Soleas, Mason Spink, Terrance van Rooyen, Lynda van Zuiden, Tony Wang, Shufen Xu, Fei Yang, and Dr. Paul Zelisko. Funding support from the following organizations is grate- fully acknowledged: Ontario Research Fund, Ontario Grape & Wine Research Inc., Natural Sciences and Engi- neering Research Council of Canada, and the Faculty of Mathematics and Science Brock University. The references for this article are available online at winesandvines.com/features. Toll-Free: 877-552-4828 909-464-1373 • Fax: 909-464-1603 www.agfast.com For your nearest dealer, contact: WIREVISE® Trellis & Fence Wire Anchor This trellis and fence wire anchor securely holds wires to end-posts. Insert the wire into and through the wirevise. It automatically locks onto the wire. No tools required. To tighten, just pull more wire through the vise. A release tool is available from AgFast for 12- 16 gauge wire. WireVise AD.qxp_Layout 1 11/29/16 11:50 AM Pag INFLUENCING CONSUMER ACCEPTANCE OF WINE FLAVOR An interesting back label explains the elevated methoxypyrazine levels in this wine.