Does <i>Saccharomyces cerevisiae</i> play a supporting role in mousy off-flavours production?

The alteration known as "mousy taint" is a resurgent deviation in certain wines, characterised by reminiscent aromas of rice cakes and sausage skins. Saccharomyces cerevisiae, the microorganism responsible for alcoholic fermentation in wines, is crucial for winemaking and has not been dir...

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Bibliographic Details

Published in:	IVES Technical Reviews
Main Authors:	Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Format:	Article
Language:	German
Published:	International Viticulture and Enology Society 2025-03-01
Online Access:	https://ives-technicalreviews.eu/article/view/9206