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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.

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Hans-Georg Schwarz

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Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,367 Keywords · 46,924 Synonyms · 5,323 Translations · 31,701 Pronunciations · 201,864 Cross-references
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