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Recent Research: Mousy Off-Flavors

Bibiana Guerra reviews research on the sensory and chemical nature of mousy off-flavors, the microorganisms responsible for them and factors affecting their origin during winemaking.
Jun 2007 Issue of Wine Business Monthly
Editor's note: This article is part of a semi-regular series of research briefs sponsored by the Department of Viticulture and Enology at UC Davis. Have you ever smelled mousy off-flavor? It is fortunately not very frequent but, when it happens, it can be disastrous. Mousy off-flavor has been described as "a peculiarly disagreeable flavor in wine, which closely resembles the smell of a residence of mice." Whether because of an increase in individual cases or because of the increased ability of ...
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