3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-Saccharomyces yeast during fermentation on the concentration and perception of IBMP in wines.

中文翻译：

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发酵过程中非酵母菌对长相思葡萄酒中3-异丁基-2-甲氧基吡嗪浓度和香气特性的影响

3-异丁基-2-甲氧基吡嗪 (IBMP) 是一种化合物，其香气让人联想到绿色辣椒，存在于许多葡萄品种中，例如赤霞珠和长相思。葡萄中的高浓度会导致所得到的葡萄酒产品过度绿化，从而降低质量。本研究旨在确定在发酵过程中使用非酵母菌对葡萄酒中 IBMP 浓度和感知的影响。