680 ng per capsule

Earthy, mouldy, like peat or compost”

Certified 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.

Flavour cards

Flavour standard information

Technical specification

The best way to detect methylisoborneol in wine is as 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
680 ng per capsule
The flavour threshold of 2-methylisoborneol in wine is 30 - 220 ng / l.
2-Methylisoborneol is imparted to wine through use of black grapes which have been affected by gray rot, caused by growth of Botrytis cinerea. It can also arise as a cork taint, caused by growth of Actinobacteria on cork material.
2-Methylisoborneol 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. The compound is often described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2-methylisoborneol is 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
Since problems associated with 2-Methylisoborneol are connected to 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
Capsules per pot
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