Ladybug taint is a wine fault caused by the unintentional introduction of Coccinellidae beetles into the winemaking process, and is characterized by the presence of undesirable peanut, green pepper, asparagus, earthy, green beans and musty aromas and flavors in affected wine. This chapter reviews the causes of the taint, implications for quality, detection thresholds and tolerances. The chapter also discusses remediation options and future research directions. 2010 Woodhead Publishing Limited. All rights reserved.
