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Of the wine faults occurs mainly in young wines residual sugar on, especially in fruit wines (strawberry and currant). Particularly endangered are low-acid ( PH value 3.5 to 4), warm fermented wines, which were stored in a cloudy state over a longer period. The name derives from the dull, oxidative, musty and vinegar-like smell of mouse urine. Depending on the intensity of the false sound is often only in the leaving to recognize where it expresses itself by a long-lasting, scratchy taste impression, which remains unusually long on the palate.

The causes are Lactic acid bacteria (Lactobacillus brevis and Lactobacillus cellobiosus) as well as the yeast species Brettanomyces bruxellensis, As a result, metabolism (chemical metabolism reactions) among others Acetic acid ethyl ester (Ethyl acetate) and acetamide formed, which cause the typical mäuselnden impression. The smelly Perceptual threshold for some of these metabolites, the millionths of a gram range is 0.1 to 1.6 μg / l.

Often, mice will be with a light sulfurous off (Hefeböckser) confused. Not infrequently, the false sound occurs together with the wine error horse sweat which is also caused by Brettanomyces bruxellensis or their metabolites. In mild form brings a strong sulphurize with following filtration (Degermination) an improvement. Other options are activated carbon or a blend with an acidic wine. If strong, the wine is considered to be spoiled.

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