Mousiness in wine: An old challenge resurfaces – and how qPCR can help
Mousiness (or mousy taint) is making a comeback. Long considered a niche fault associated with natural or low-intervention winemaking, this off-flavor is increasingly being reported in a wider range of wines – including conventional styles. For wineries and labs alike, it presents both a sensory and microbiological challenge. Fortunately, modern tools like real-time PCR can […]