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Wine connoisseurs expect their beverage to be bottled in glass and sealed with a cork. Yet as cheap alternatives to cork have become available and high fuel prices have made transporting glass more expensive, some winemakers have adopted as an alternative to glass bottles cartons made from layers of polythene, aluminum foil, and paper. Cartons have been rightly criticized for allowing oxygen to seep in—which eventually creates a stale flavor—but a study conducted by Gary Pickering's research team reveals that they may have advantages. High levels of chemicals called methoxypyrazines (MPs) can make wines taste like they were made of underripe or low-quality fruit. Originally grapes were thought to be wine's only source of MPs, but several studies in North America and France point to Asian lady beetles, which eat grapes and can accidentally enter the winemaking process. Winemakers have been unsuccessful at removing undesirable MPs; worse, the beetles are also becoming more prevalent in other winemaking regions. Pickering's team investigated how packaging impacts MP concentration by adding three MP compounds to wines in cartons and glass bottles. Natural cork, synthetic cork, or screw caps sealed the bottles. After eighteen months, the MPs isobutyl-MP (IBMP), isopropyl-MP (IPMP), and sec-butyl-MP (SBMP) had fallen by 45 percent, 32 percent, and 26 percent, respectively, in the cartoned wine. In bottled wines, IBMP (which produces a "sweet pepper" taste) fell less: 37 percent for synthetic cork, 36 percent for screw cap, and 31 percent for natural cork. IPMP (associated with "earthy" flavors) increased 23 percent for natural cork, but fell 7 percent for screw cap and 19 percent for synthetic cork. SBMP (thought to help determine aroma) rose in all bottled wine. Pickering speculates that the wine permeates the cartons' inner polythene layers and makes contact with the aluminum, to which MP molecules stick, thus removing them from the wine. So adjusting carton composition could help control MP concentrations. Cartons might thus assume an important role in the market for wines that tend to be high in MPs but will be consumed relatively soon after packaging, before significant oxidation occurs. However, for grand wines—those most favored by connoisseurs—glass bottles with natural corks are likely to remain the packaging of choice. : Reading Comprehension (RC)