Mousy Flavour Standard


The Mousy Flavour Standard is a training kit for professional tasters to recognise and scale the intensity of the mousy character. When placed into beer, cider, wine or another liquid, this mousy flavour standard imparts a mouse, animal hutch, white cracker or bread-like flavour. Mousy flavours commonly occur in alcoholic beverages due to Brettanomyces yeast contamination. Brettanomyces can impact on beer and wine production, altering flavour profiles and impacting customer perceptions of brands.

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Product Description

Sensory Terms
– Tetrahydropyridines
– Mouse-like
– Cheerio’s / cereal
– White cracker
– Dry popcorn
– Baked goods

Cause of Flavour
Commonly occurs in alcoholic beverages due to Brettanomyces yeast contamination. Amino acids such as l-lysine are metabolised along with ethanol and sugars to produce tetrahydropyridines.

Brettanomyces can impact on beer and wine production- altering flavour profiles and impacting on customer perceptions of brands.

Mousy flavours are also created by various bacteria such as lactic acid. These follow a similar metabolic pathway as Brettanomyces yeast.

Other Information
This flavour standard is one of a number of Brettanomyces based products we have available. Please contact us for more information.

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