Your comments on the March 18, 2017, issue of Science News
Eau de stinkbug
Stinkbugs accidentally harvested with grapes and fermented during the winemaking process release a pungent stress compound. It takes only three stinkbugs per grape cluster to ruin red wine’s taste, Elizabeth S. Eaton reported in “Red wine has stinkbug threshold” (SN: 3/18/17, p. 5).
“Does contamination of wine by the bugs’ stress compound pose any health risk to consumers?” asked Hal Heaton. “And does someone really count the number of stinkbugs on each of the huge number of grape bunches picked?”
The hormone emitted by stressed stinkbugs, (E)-2-decenal, is also found in cilantro, says Elizabeth Tomasino