2-methylisoborneol

680 ng

“Earthy, mouldy, like peat or compost”

Wine flavour standard used to train professional tasters to recognize and scale the intensity of earthy character. Methylisoborneol contaminates wine through use of grapes which have been affected by gray rot. It can also arise as a form of cork taint, caused by growth of Actinobacteria. This compound imparts an undesireable earthy / mouldy note, contributing a somewhat camphorous character to young wines.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
680 ng
Threshold
30 - 220 ng / l in wine
Origins
Imparted through use of black grapes which have been affected by gray rot, caused by growth of Botrytis cinerea. Can also arise as a cork taint, caused by growth of Actinobacteria.
Importance
Imparts an undesirable earthy, mouldy, somewhat camphorous odour to young wine. 2-Methylisoborneol is unstable in wine so the taint is soon lost during storage. Described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
2371-42-8
Other names
  • 1,6,7,7-tetramethylbicyclo[2.2.1]heptan-6-ol
  • MIB
  • exo-1,2,7,7- tetramethyl bicyclo(2.2.1)heptan-2-ol
Remarks
Since this problem is associated with growth of microorganisms, either on the vines or in the winery, control of the problem requires adequate preventative measures to be in place to prevent growth of undesirable microorganisms.
Threshold distribution
Graph
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