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Developments in the sensory, chemical and microbiological basis of mousy taint in wine /

by Grbin, P.R; Costello, P.J; Herderich, M. [et al.]; Australian Wine Industry Technical Conference; Proceedings of the Ninth Australian Wine Industry Technical Conference.
Material type: materialTypeLabelArticleSeries: Sonoma County Wine Library.Publisher: Proceedings of the Ninth Australian Wine Industry Technical Conference, c. 1995Description: Conference Paper.Subject(s): Analysis of Wine | Tasting | Sensory Evaluation of Wine In: Proceedings of the Ninth Australian Wine Industry Technical Conference c. 1995. (Pages.) 57 - 61.Summary: Mousy taint is well recognized as an infrequent, but potentially serious wine spoilage phenomenon. The unpleasant 'mousy' off-flavours that characterize this taint can render wine unpalatable. No satisfactory method is yet available for the removal of the taint from wine. Although the mousy character of wine is known to result from microbial activity, the microorganisms and other factors involved are poorly understood. This fact and an apparent increase in the incidence of mousy taint has warranted further research into the mechanism of formation of this off-flavour. Individuals vary widely in their ability to detect the mousy off-flavour in wine. This may have important consequences for the assessment of wine. The sensory detection of taint may be improved for some wines and culture media by the use of alkaline paper strip assessment -- this avoids tasting the sample. The potent volatile base, 2-acetyl-tetrahydropyridine (ACTPY), is associated with the mousy off-flavour.This summary text represents either a short extract taken from the source or an abstract summarizing the whole item.
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2001-02-15 added to database.

Article is available at the Sonoma County Wine Library.

Mousy taint is well recognized as an infrequent, but potentially serious wine spoilage phenomenon. The unpleasant 'mousy' off-flavours that characterize this taint can render wine unpalatable. No satisfactory method is yet available for the removal of the taint from wine. Although the mousy character of wine is known to result from microbial activity, the microorganisms and other factors involved are poorly understood. This fact and an apparent increase in the incidence of mousy taint has warranted further research into the mechanism of formation of this off-flavour. Individuals vary widely in their ability to detect the mousy off-flavour in wine. This may have important consequences for the assessment of wine. The sensory detection of taint may be improved for some wines and culture media by the use of alkaline paper strip assessment -- this avoids tasting the sample. The potent volatile base, 2-acetyl-tetrahydropyridine (ACTPY), is associated with the mousy off-flavour.This summary text represents either a short extract taken from the source or an abstract summarizing the whole item.

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