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Contact: Michael Bernstein
m_bernstein@acs.org
202-872-4400
American Chemical Society

Ladybug Chemicals

Caption: Researchers have recently identified several chemicals produced by ladybugs that can taint the aroma and flavor of wine.

Credit: (Courtesy of USDA Agricultural Research Service)

Usage Restrictions: None

Related news release: Ladybugs may be cute, but watch out when they get near wine


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