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 directly linked to this defect. However, recent studies suggest that some strains of S. cerevisiae may indirectly affect the production of mousy N-heterocycles in a synthetic medium.
Authors
- Céline Franc (ORCID: https://orcid.org/0000-0003-2427-8069)
- Laurent Riquier (ORCID: https://orcid.org/0000-0001-5510-2061)
- Doris Rauhut (ORCID: https://orcid.org/0009-0009-3264-0794)
- Pierre Moulis (ORCID: https://orcid.org/0000-0001-6992-7603)
- Stéphanie Marchand (ORCID: https://orcid.org/0000-0003-3239-5855)
- Cécile Miot‐Sertier (ORCID: https://orcid.org/0000-0002-5158-3803)
- Beata Beisert
- Gilles de Revel (ORCID: https://orcid.org/0000-0002-0146-4224)
- Patricia Ballestra (ORCID: https://orcid.org/0000-0003-3543-3204)
Institutions
- Université de Bordeaux (FR)
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- École Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (FR)
- Unité mixte de recherche Œnologie (FR)
- Institut Polytechnique de Bordeaux (FR)
- Hochschule Geisenheim University (DE)
Publication Details
- Journal
- IVES Technical Reviews vine and wine
- Published
- 2025-03-07
- DOI
- https://doi.org/10.20870/ives-tr.2025.9206
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00