Mousiness is only detectable retronasally, after taking some in the mouth, which allows saliva to activate the mousy compounds in the wine. Some producers choose to use a little sulfur dioxide before bottling to avoid risks, accepting the tapering, narrowing effect on aromas and flavors it might have. Instead, they seek stability through meticulous hygiene and winemaking, scrupulous attention to detail and keeping the pH of the wine low enough to discourage unwanted microbiological life. Mr. Schulkin, who began his wine studies in Israel before coming to South Australia, chooses not to use sulfur dioxide, but he is easygoing about it. “We don’t mind life in our bottles, but we don’t like activity, so we prefer low pH,” he said.

Source: New York Times April 04, 2019 15:18 UTC