50 ng per capsule

Earthy, like green pepper”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of earthy character. 2-Isobutyl-3-methoxypyrazine is contributed to wine by certain grapes as a desirable herbaceous, bell pepper varietal character. High levels of methoxypyrazines are associated with under-ripe grapes and the presence of wine stem material during extraction of the juice.

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

Flavour cards

Flavour standard information

Technical specification

The best way to detect 2-isobutyl-3-methoxypyrazine in wine is a s follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
50 ng per capsule
The flavour threshold of 2-isobutyl-3-methoxypyrazine in wine is 10 - 16 ng / l.
2-Isobutyl-3-methoxypyrazine is contributed by certain grapes to wine as a varietal character. Higher levels of methoxypyrazines are associated with under-ripe grapes and the presence of vine stem material during extraction of juice.
At low levels 2-isobutyl-3-methoxypyrazine imparts a desirable herbaceous, bell pepper, varietal character. The presence of too much 2-isobutyl-3-methoxypyrazine suggests insufficient maturity of the grapes. It is regarded as an off-flavour at higher concentrations or in some wine styles. Isobutyl methoxypyrazine is one of several methoxypyrazines found in grapes and wine.
CAS registry number
The CAS registry number of 2-isobutyl-3-methoxypyrazine is 24683-00-9.
Other names
  • 2-methoxy-3-(2-methylpropyl)pyrazine
  • isobutyl methoxypyrazine
  • 3-isobutyl-2-methoxypyrazine
  • galbanum pyrazine
  • 2- methoxy-3-(2-methyl propyl) pyrazine
  • 2-methoxy-3-(2-methylpropyl)pyrazine
  • 2-methoxy-3-isobutyl pyrazine
  • 2-2-methyl propyl-3-methoxypyrazine
Methoxypyrazines have remarkably low flavour thresholds. They represent a varietal characteristic in Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc and, sometimes, Merlot. They are regarded as a spoilage characteristic in red Bordeaux wines.
Threshold distribution
Capsules per pot
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