Method for reducing methoxypyrazines from grape products

Method for reducing methoxypyrazines from grape products

Project No. 2014

Principal Investigators/Inventors: Dr. Debbie Inglis, Department of Biological Sciences and Director of Cool Climate Oenology and Viticulture Institute (CCOVI), Dr. Gary Pickering, Departments of Biological Sciences and Psychology/Wine Science and CCOVI

The use of specific proteins to bind and remove trace methoxypyrazines from grape products to preserve wine taste, aroma and quality.

Methoxypyrazines (MPs) are an important class of compounds that produce herbaceous or vegetal aromas in wine and other grape products and are typical of fruit in cool climates. These compounds have high aroma-potency, can be detected in extremely small amounts and, when present at elevated concentrations due to either underripe fruit or the inadvertent incorporation of the Multicoloured Asian Lady Beetle (MALB) pest in with harvest and fermentation. MPs can be dominant, unpleasant and detrimental to wine quality. The inventors have developed the use of two proteins to be used as the first effective oenological remediation tool has been available to winemakers to decrease MPs. The proteins have that have an ability to selectively bind MPs at the low pH levels typical of wine (pH 3.0-4.0) and they retain high affinity for MPs.

Patent Status

Inglis et al., “Method for reducing methoxypyrazines in grapes and grape products.” (US Provisional application 61/169121, Apr. 14, 2009), US Patent application 13/264,426; PCT application PCT/CA2010/000568; Canadian application 2758228; European application 10764021.1, Apr. 14, 2010.


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