Name for one wine faults, which is derived from the unpleasant to disgusting ammonia tone and the smell of mouse urine. It also manifests itself through a dull, oxidative. musty and vinegar like smell. Depending on the intensity, the false tone is often only in the leaving (Aftertaste) to recognize where it manifests itself through a long-lasting, scratchy taste impression that sticks to the palate for an unusually long time.
It mainly occurs with young wines residual sugar on, especially in fruit wines (Strawberry and currant). Low acidity ( PH value 3.5 to 4), warm fermented wines, which are stored in a cloudy state for a longer period or not sufficient sulphuretted were. Long heat periods during the ripening period are beneficial.
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, which create the typical mice impression. The smell Perceptual threshold for some of these metabolic products are in the millionth of a gram range with 0.1 to 1.6 µg / l. Often, mice come with a light sulfurous off (Yeast baker) confused. It is not uncommon for the faulty tone to occur together with the wine defect horse sweat on, which is also caused by Brettanomyces bruxellensis and its metabolites. With a slight expression, a strong one sulphurize with following filtration (Disinfection) an improvement. Other options are activated carbon or a blend with an acidic wine. If the wine is very strong, it should be considered spoiled.