Wine Fault
Mouse Taint
Sensory
Mouse taint is a sensory fault producing rodent-cage or cracker-like aromas detectable mainly on the retro-nasal finish, especially in low-acid or pH-elevated wines. It is associated with certain lactic bacteria and natural winemaking with minimal SO₂.
Also known as: Mousiness, Mouse cage, Mousy taint
Typical severity: Medium
Cause
Metabolites from Brettanomyces, Lactobacillus, or other microbes — often 2-ethyltetrahydropyridine and related compounds — at elevated pH.
How it occurs
Low SO₂, high pH, incomplete fermentation, and ambient microbial loads allow mousy compound formation during aging. The fault often emerges months after bottling.
Prevention
Lower pH, adequate SO₂, clean sanitation, complete fermentation, and early microbial monitoring in low-intervention programs.
Descriptors created
Descriptors reduced
Commonly confused with
- Lactobacillus Wine Fault
- Brettanomyces Wine Fault
- Geosmin Wine Fault
Common wine styles
Common grape varieties
Common regions
Related winemaking techniques
Serving implications
Beginner explanation
Mouse taint is felt on the back palate after swallowing — sip, wait, exhale through your nose. Normal sniffing may miss it.
FAQ
- Why is mousiness hard to smell?
- Mousy compounds are often protonated at wine pH and only volatilize on the less-acid retro-nasal path after swallowing.
- Can mouse taint develop after bottling?
- Yes — it frequently appears during bottle aging when pH and microbial conditions favor compound formation.
Related ontology entities
- Grenache Wine Style
- Pinot Noir Wine Style
- Chenin Blanc Wine Style
- Beaujolais Wine Region
- Loire Valley Wine Region
- Australia Wine Region
- Sour Descriptor
- Earthy Descriptor
- Pinot Noir Grape Variety
- Chardonnay Grape Variety
- Native Fermentation Winemaking Technique
- Unfiltered Bottling Winemaking Technique
- Lactobacillus Wine Fault
- Brettanomyces Wine Fault
- Geosmin Wine Fault
- Drink Now Serving