Fresh mushroom aroma in wines, a trait of climate change? A wrap-up of five years of research
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Description
Described in France and internationally by professionals as a defect typical of warm and humid years, the fresh mushroom aroma is a recurring topic over the past 20 years. Based on on-going collaborations between two academic research laboratories, the Champagne interprofessional organisation and the Moët Hennessy Research Centre, numerous research advances have been made in recent years to understand this phenomenon.
The fresh mushroom aroma is a complex defect combining mycology, aroma chemistry, climatic conditions, and viticultural as well as oenological practices. We will provide new insights on this topic derived from five years of research.
