Many won’t be able to smell or see it until it’s too late, but the incidence of mousy off-flavour in wine appears to be on the rise, with a growing number of enquiries and requests for help coming across the AWRI helpdesk.

The Australian Wine Research Institute (AWRI) senior oenologist Geoff Cowey said about 20 wines with mousy character, from large and small wineries, had been sent in to the helpdesk over the past three years, with about half of these now being white or sparkling wine.

The main chemical compound responsible for mousy off-flavour is 2-acetyltetrahydropyridine (ACTPY) – and its aroma is characterised as being “caged mice and cracker biscuits”…… continue reading the main story