Managing green aromas in the cellar: Methoxypyrazines

Managing green aromas in the cellar: Methoxypyrazines

Dr. Carien Coetzee Basic Wine 02 December 2019 Typically, the green aromas perceived in Sauvignon Blanc wines come from methoxypyrazines (MPZ) present in the grapes at the time of harvest. This is not the only source of green aromas and other compounds, especially the...
Managing green aromas in the vineyard: Methoxypyrazines

Managing green aromas in the vineyard: Methoxypyrazines

Dr. Carien Coetzee Basic Wine 29 October 2019   Methoxypyrazines (MPZ) are odorous compounds responsible for the green pepper, grassy, herbaceous, beans, peas, asparagus and even earthy aromas (collectively referred to as “green”). These compounds derive directly...