Mousing

Name for a wine defect derived from the unpleasant to disgusting sound of ammonia and the smell of mouse urine. It is also expressed by a dull, oxidative, musty and vinegary smell. Depending on the intensity, however, the off-flavour is often only noticeable in the finish (aftertaste), where it is expressed by a long-lasting, scratchy taste sensation that lingers unusually long on the palate. It occurs mainly in young wines with residual sugar, especially also in fruit wines (strawberry and redcurrant). Particularly at risk are low-acid wines (pH 3.5 to 4), wines fermented at a warm temperature, wines that have been stored in a cloudy state for a long period of time or wines that have not been sufficiently sulphurised. Long periods of heat during the ripening period of the grapes are favourable.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

Welcome back!

Mousing

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU