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The chemical compound (exactly 2-methoxy-3,5-dimethylpyrazine, abbreviation MDMP) was developed in 2004 by AWRI (Australian Wine Research Institute) isolated. She comes in cork and negatively affects the aroma of wines. These smell of fresh cork, wood or dust, which starts from the Perceptual threshold or amount of 2 to 4 ng / l as wine faults applies. In Australia, this is described as a "fungal must". The substance is most likely the second most common cause of trichloroanisole (TCA) corked in Australian wines. See also below methoxypyrazine,

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