Label
All
0
Clear all filters

Isobutyl-Methoxypyrazine

Appears in
Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

isobutyl-methoxypyrazine, more properly, 2-isobutyl-3-methoxypyrazine, or IBMP, smells of green or bell peppers and grass and is found in all green matter. The perception threshold in red and white wines is 615 ng/l and the concentration is higher in unripe grapes and in fruit with low sun exposure because it is very sensitive to UV light. This is why it is more often found in late-ripening varieties such as Cabernets Sauvignon and Franc and Carmenère. IBMP is very common in Sauvignon Blanc, where it is not generally considered a fault.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title