2-methoxy-3-isobutylpyrazine (IBMP)
2-methoxy-3-isobutylpyrazine (IBMP) is responsible for the typical herbaceous character (green bell pepper/capsicum) of wines made from Cabernet Sauvignon, Cabernet Franc, or Sauvignon blanc. Other cultivars, like Merlot, can also contain small amounts of IBMP.
The olfactory perception threshold of IBMP is very low, of the order of ng/L (parts per trillion), but IBMP can contribute to a vegetal note even when present below its perception threshold.
Why quantify IBMP?
IBMP concentration in wine depends essentially on the grape IBMP content. Indeed, winemaking techniques have a low impact to reduce its content.
IBMP concentration decreases during berry maturation. For this reason, its determination is a very useful marker of berry ripeness.
Early quantification (before “veraison”) allows an estimation of the maximum potential IBMP content of grapes for better vineyard management.
Just before harvest, the determination of this compound allows accurate tracking of separate vineyard parcels. This determination may also guide the winemaking process of the more important parcels.
In wine, when combined with tasting, the analysis is useful to monitor green bell pepper character in the final blend.
|
Matrice |
Grapes, Juice, Wine |
|---|---|
|
Method |
SPME/GC/MS |
|
Volume |
Grapes*: 200 g / Liquid: 100 mL |
|
Analysis duration |
2 days |
* Carefully de-stemmed (in order to avoid "contamination" of berries by the IBMP from stems, which occurs in very large quantities).
Our quality guarantee
- Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
