Mousy off-flavour is one of the wine industry’s little embarrassments, and has been since at least the 1890s, when the concept first seeped into published documents. Few have written or spoken of it plainly.
Now a team of Australian food scientists is dishing the dirt on mousy off- flavour, with a study in the Journal of Agricultural and Food Chemistry. Suggesting that perhaps it will be adapted for the musical theatre, the report is called Mousy Off-flavour: A Review….
So begins this week’s Improbable Research column in The Guardian.