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Designation for one wine faults which is derived from the unpleasant to disgusting tone of ammonia and the smell of mouse urine. He also expresses himself by a dull, oxidative. musty and vinegar like smell. 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.

He mainly participates 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 that are stored in cloudy condition over a longer period of time or not sufficient sulphuretted were. Beneficial are long periods of heat during the maturation period.

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 slight 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 (Sterilization) 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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