Mousy Odor In Wine
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- It’s because at wine pH (low: quite acidic), the compounds responsible aren’t aromatic, but once the wine is in the mouth, after a while they become aromatic and we can detect them. Another complicating factor is that people show a wide range of sensitivities to these compounds, so some people don’t seem to get mousiness at all, while others are very sensitive.
- Three different compounds are responsible for mousy off-flavor: ethyltetra-hydropyridine (ETHP), acetyltetra- hydropyridine (ATHP), and acetyl-pyrroline (APY). When pure, these three chemicals have an odor described as "roasted" or "cracker-like." Generally, a mousy wine will contain more than one of these compounds.
- Apr 24, 2020 · Here, you put the wine on your skin and smell to see whether there is any mouse. Skin changes the pH of the wine so any mouse present should reveal itself. The second is to use a paper strip that has been soaked in sodium hydroxide and dip it in the wine and then smell it. The strip raises the wine pH.
- Feb 07, 2007 · Wines sometimes do smell like my grade-school pal’s mouse cage, and this is not a good thing. The new third edition of the indispensable “Oxford Companion to …
- Wine scientist Geoff Taylor of Campden BRI explains that low SO 2 levels, high pH (usually related to low acidity), poor hygiene and the presence of oxygen provide the best conditions for mousy taint to develop – given that the right lactic bacteria are already floating around in the winery.
- Sep 25, 2019 · It’s a stealthy little pest known as mouse, or mousiness, an off-flavor that can infect wines. Depending on whom you ask, it tastes like a dead mouse, or a caged mouse, or “dog halitosis.”...Author: Esther Mobley
- Oct 26, 2015 · apparently mousy = musty, because I had one with a mousy odor and didn't know that mousy = musty, so I ruled out PKU. WRONG. Also, maple syrup and burnt sugar smell the same too apparently. Reply. Upvote 0 Downvote. Keg. 15+ Year Member. …
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