top of page
Mousy Taint (2-Ethyl-4,6-dimethylphenol)
Description: A musty, mouse-like aroma and flavor. It is considered a spoilage fault.
Source: Bacterial spoilage during winemaking.
Description: Mousiness is characterized by a mouse-like or wet fur aroma. It is caused by the presence of certain bacteria, such as Pediococcus.
Source: Poor sanitation practices or contamination during winemaking.
Mousy Taint (2-Ethyl-4,6-dimethylphenol)
Description: A musty, mouse-like aroma and flavor. It is considered a spoilage fault.
Source: Bacterial spoilage during winemaking.
Description: Mousiness is characterized by a mouse-like or wet fur aroma. It is caused by the presence of certain bacteria, such as Pediococcus.
Source: Poor sanitation practices or contamination during winemaking.
bottom of page