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It seems that a growing number of winemakers guess that their reds, whites and rosés taste a little like ladybugs. These cute little aphid-eaters are fitting quite a nuisance in vineyards across the country, where they accidentally get harvested with the grapes and stink up the resulting wine. Chemists at Iowa State University used a gas chromatograph and a panel of human electors to analyze the odor crewed by virgins of live ladybugs. They found the stench was made mostly by chemicals that identified like roasted peanuts and green peppers. Which maybe nobody wants in a delicate Chablis.