{"id":345546,"date":"2025-06-04T09:55:54","date_gmt":"2025-06-04T07:55:54","guid":{"rendered":"https:\/\/food.r-biopharm.com\/news\/mousiness-in-wine-an-old-challenge-resurfaces-and-how-qpcr-can-help\/"},"modified":"2025-06-16T15:07:23","modified_gmt":"2025-06-16T13:07:23","slug":"mousiness-in-wine-an-old-challenge-resurfaces-and-how-qpcr-can-help","status":"publish","type":"post","link":"https:\/\/food.r-biopharm.com\/fr\/news\/mousiness-in-wine-an-old-challenge-resurfaces-and-how-qpcr-can-help\/","title":{"rendered":"Le go\u00fbt de souris fait son retour dans les vins"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Longtemps consid\u00e9r\u00e9 comme un d\u00e9faut marginal associ\u00e9 \u00e0 la vinification naturelle ou \u00e0 faible intervention, ce go\u00fbt parasite est de plus en plus signal\u00e9 dans une gamme plus large de vins \u2013 y compris les styles conventionnels. Pour les domaines viticoles comme pour les laboratoires, il constitue un d\u00e9fi \u00e0 la fois sensoriel et microbiologique. Heureusement, des outils modernes comme la PCR en temps r\u00e9el permettent d\u2019apporter clart\u00e9 et ma\u00eetrise \u00e0 ce d\u00e9faut autrement difficile \u00e0 cerner.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Qu\u2019est-ce que le go\u00fbt de souris ?<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u2019est un d\u00e9faut du vin qui produit une odeur et un go\u00fbt d\u00e9sagr\u00e9ables de cage \u00e0 souris ou de m\u00e9tal\/noisette. Ce qui le rend particuli\u00e8rement frustrant, c\u2019est sa perception retard\u00e9e : ce go\u00fbt n\u2019appara\u00eet souvent qu\u2019apr\u00e8s avoir aval\u00e9 le vin, et met quelques secondes \u00e0 se d\u00e9velopper, ce qui le rend difficile \u00e0 d\u00e9tecter lors des d\u00e9gustations standards.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les substances responsables de ce go\u00fbt sont des bases volatiles N-h\u00e9t\u00e9rocycliques :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2-ac\u00e9tylt\u00e9trahydropyridine (ACTPY), le principal compos\u00e9 responsable,<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2-\u00e9thylt\u00e9trahydropyridine (ETPY),<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2-ac\u00e9tylpyrroline (ACPY).<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Ces compos\u00e9s ne sont pas volatils \u00e0 pH acide et ne deviennent perceptibles en bouche que lorsque le pH augmente. Cela rend leur d\u00e9tection subjective et fortement influenc\u00e9e par la sensibilit\u00e9 du d\u00e9gustateur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Qui (ou quoi) en est responsable ?<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le go\u00fbt de souris est principalement li\u00e9 \u00e0 certaines bact\u00e9ries lactiques (BAL), notamment des souches de <em>Lactobacillus hilgardii<\/em>, <em>Oenococcus oeni<\/em> et <em>Pediococcus<\/em>. Certaines souches de <em>Dekkera\/Brettanomyces<\/em> peuvent \u00e9galement y contribuer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La formation de ce d\u00e9faut d\u00e9pend de plusieurs facteurs, tels que :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Valeurs de pH \u00e9lev\u00e9es<\/li>\n\n\n\n<li>Faibles niveaux de dioxyde de soufre (SO\u2082)<\/li>\n\n\n\n<li>Exposition \u00e0 l\u2019air \/ oxyg\u00e8ne<\/li>\n\n\n\n<li>Clarification ou filtration minimale<\/li>\n\n\n\n<li>Profils d\u2019acides amin\u00e9s du vin (notamment la lysine)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Pourquoi ce d\u00e9faut revient-il en force ?<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le retour du go\u00fbt de souris est li\u00e9 \u00e0 plusieurs tendances de la vinification moderne :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La popularit\u00e9 croissante des vins naturels ou \u00e0 faible intervention, souvent avec peu de SO\u2082 et de filtration<\/li>\n\n\n\n<li>Des mill\u00e9simes plus chauds, produisant des vins au pH plus \u00e9lev\u00e9, favorisant la croissance des BAL et la perception du go\u00fbt de souris<\/li>\n\n\n\n<li>Des changements dans le microbiote des vins dus au climat, \u00e0 l\u2019hygi\u00e8ne des caves et \u00e0 la r\u00e9utilisation des \u00e9quipements<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 mesure que les vignerons repoussent les limites des styles et des fermentations, l\u2019\u00e9cosyst\u00e8me microbien devient plus complexe \u2013 et parfois impr\u00e9visible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Comment la PCR en temps r\u00e9el peut aider&nbsp;?<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le go\u00fbt de souris doit \u00eatre g\u00e9r\u00e9 de mani\u00e8re proactive et pr\u00e9ventive durant le processus de production, car il ne peut pas \u00eatre \u00e9limin\u00e9 par collage. Les m\u00e9thodes traditionnelles de d\u00e9tection (comme les cultures ou l\u2019analyse sensorielle) sont souvent trop lentes ou peu fiables. C\u2019est l\u00e0 que la PCR en temps r\u00e9el devient un atout.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nos kits de PCR en temps r\u00e9el GEN-IAL permettent :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Une d\u00e9tection rapide et sp\u00e9cifique des micro-organismes d\u2019alt\u00e9ration cl\u00e9s comme <em>Lactobacillus spp.<\/em>, <em>Pediococcus spp.<\/em> et <em>Brettanomyces\/Dekkera<\/em><\/li>\n\n\n\n<li>Des kits multiplex pour la d\u00e9tection simultan\u00e9e de plusieurs organismes dans un m\u00eame test \u2013 id\u00e9al pour le suivi de la fermentation malolactique, le contr\u00f4le de l\u2019hygi\u00e8ne en cave ou l\u2019analyse des vins en bouteille<\/li>\n\n\n\n<li>La quantification de <em>Dekkera bruxellensis<\/em> pour \u00e9valuer les niveaux de risque<\/li>\n\n\n\n<li>Un soutien \u00e0 la prise de d\u00e9cision pr\u00e9ventive avant la mise en bouteille ou pendant l\u2019\u00e9levage en barrique<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Soyez proactif, pas r\u00e9actif<\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Que vous produisiez des c\u00e9pages classiques ou des vins naturels, la d\u00e9tection pr\u00e9coce et la surveillance microbienne sont essentielles pour g\u00e9rer les d\u00e9fauts comme le go\u00fbt de souris. Avec les bons outils, y compris nos kits qPCR GEN-IAL, les domaines et laboratoires peuvent garder le contr\u00f4le et garantir l\u2019int\u00e9grit\u00e9 sensorielle \u2013 bouteille apr\u00e8s bouteille.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour plus d\u2019informations ou pour demander une d\u00e9monstration, contactez nous au : <a href=\"info@r-biopharm.fr\" data-type=\"link\" data-id=\"info@r-biopharm.fr\"><strong>info@r-biopharm.<\/strong>fr <\/a><br>ou visitez notre site internet : <a href=\"https:\/\/food.r-biopharm.com\/fr\/secteurs-industriels\/analyse-du-vin\/\"><strong>https:\/\/food.r-biopharm.com\/industries\/wine-analysis\/<\/strong><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce go\u00fbt parasite, autrefois marginal et li\u00e9 \u00e0 la vinification naturelle, touche aujourd\u2019hui aussi les vins conventionnels. Il repr\u00e9sente un d\u00e9fi sensoriel et microbiologique, auquel la PCR en temps r\u00e9el apporte une r\u00e9ponse efficace.<\/p>\n","protected":false},"author":330,"featured_media":345308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","content-type":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"339770,344045,48852,343701,61919,340591","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"analyte":[1436,1206,1439],"technology":[1534],"industry":[],"newstype":[1873],"class_list":["post-345546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","analyte-becquets-de-boissons","analyte-microbiologie","analyte-organismes-dalteration-du-vin","technology-pcr-en-temps-reel","newstype-news-fr"],"acf":[],"_links":{"self":[{"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/posts\/345546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/comments?post=345546"}],"version-history":[{"count":5,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/posts\/345546\/revisions"}],"predecessor-version":[{"id":345552,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/posts\/345546\/revisions\/345552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/media\/345308"}],"wp:attachment":[{"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/media?parent=345546"}],"wp:term":[{"taxonomy":"analyte","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/analyte?post=345546"},{"taxonomy":"technology","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/technology?post=345546"},{"taxonomy":"industry","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/industry?post=345546"},{"taxonomy":"newstype","embeddable":true,"href":"https:\/\/food.r-biopharm.com\/fr\/wp-json\/wp\/v2\/newstype?post=345546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}