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Mousy off-flavor: a review
Eleanor M Snowdon1, Michael C Bowyer, Paul R Grbin
1School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
Journal of Agricultural and Food Chemistry
|August 31, 2006
Summary
Mousy off-flavor in wine, caused by lactic acid bacteria or Dekkera/Brettanomyces yeast, can be economically damaging. Microbial metabolism and oxygen exposure appear crucial for its formation, though the exact mechanisms remain unclear.
Area of Science:
- Enology and microbiology
- Wine quality and spoilage analysis
Background:
- Mousy off-flavor significantly impacts wine quality and market value.
- This defect is associated with specific microbial contaminants: lactic acid bacteria (LAB) and Dekkera/Brettanomyces yeast.
- Three key compounds (2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, 2-acetylpyrroline) are known to cause mousy off-flavor.
Observation:
- Both LAB and Dekkera/Brettanomyces yeast can produce mousy off-flavor compounds.
- LAB can produce all three identified mousy off-flavor compounds, while Dekkera/Brettanomyces can produce at least two.
- The precise reasons for mousy off-flavor development in some wines but not others are not fully understood.
Findings:
- The precursors for mousy off-flavor compounds are naturally present in wine.
- Microbial metabolism is strongly implicated as a key factor in off-flavor formation.
- Oxygen appears to play a critical role in the development of mousy off-flavor caused by Dekkera/Brettanomyces.
Implications:
- Understanding microbial metabolism and oxygen management is vital for preventing wine spoilage.
- Further research is needed to elucidate the exact pathways and conditions leading to mousy off-flavor.
- Preventative strategies targeting specific microbes and oxygen exposure could mitigate economic losses for wineries.
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