Find out what is the taste of mouse in wines, especially in natural wines

Wine is a drink that has been evolving ever since it was born. From the moment the grapes are selected to the moment they are tasted, there are several elements that intervene and determine the final result.

For this very reason, there is a high probability that the final product will have some defect in its taste, smell and even its consistency. One of the most peculiar defects is the goût de souris, also known as the taste of mouse.

What is a mouse taste in a wine?

Well, it is a not very common defect that can occur in wines, especially in those that are usually classified as natural or those made without sulphur. However, none of them is exempt from presenting this defect.

When we talk about a “mousey” wine, we mean that the beverage has adopted an aroma or taste of caged mice, which is unpleasant the moment it is opened and persists at the end of your glass.

It has been shown that the mousy taste is usually generated during fermentation and some even claim that it also occurs during the brewing period. However, there are studies that show that it can happen as soon as you open the bottle, or when the bottle has been open for some time

What are the characteristics of a wine with a mousy taste?

This mouse taste usually appears in wines that, in general, present the following characteristics:

High concentration of nitrogen

This flavour is usually present in wines that contain a high concentration of residual nitrogen in the post-fermentation stage. This characteristic is usually more common in wines produced in countries other than Spain, as we know that here they are produced under a scarce water regime and with a precarious amount of organic matter in the vineyards, which can result in a very low concentration of nitrogen in the musts.

Presence of Brettanomyces yeasts

Brettanomyces yeasts are responsible for the so-called Brett off-flavour. The presence of this element determines a leathery, sweaty or even uriney smell when tasting or smelling the beverage

We know that yeasts of different types can be observed in wines without defects, but they differ from this classification. On the contrary, the so-called defective ones have the presence of this strain in abundant quantities that determine the unpleasant smell.

However, there are those who claim that a slight touch of “brett’ could become an aroma or flavour that could break the mould of conventional taste in wines. Moreover, it would be an interesting contribution to the complexity of the elaboration of this beverage.

Peculiar smell in the tasting

Another of the characteristics that this wine can present is just during the tasting, where when it is smelled it is pleasant, but when it comes into contact with saliva, it makes a chemical change that has a direct impact on the aroma, although the taste also becomes unpleasant.

The reason for this change is due to the wine compounds formed during fermentation, which are the same ones that cause the defect, which are affected by the elevation of the pH, which is even higher than that of the wine, then, when it is tasted and comes into contact with saliva, the pH of the whole increases and the mouse taste is revealed.

How can we avoid mousy taste in the production of natural wines?

The first element to consider is to make sure that healthy grapes are selected. In addition, it is important to ensure hygiene and cleanliness in all the implements to be used for harvesting, including those who handle them, i.e. from the person who participates in the harvest to the winemaker

Of course, it is important to carry out a strict analytical and organoleptic monitoring of the fermentation process of both the grapes and the wine itself, as it is at this stage that this defect usually appears.

We know that the market tendency is to seek a more varietal and fruity character in wine, even advising the elimination of any variety linked to the taste of mouse. However, there are those who say that in the right measure, it can result in an exciting flavour that breaks the mould in the world of wine

También te puede interesar