$50,000 well worth of a glass of wine. All potentially affected by mousiness– one of the most dreadful mistakes in wine making.
Two of us tasted it independently, on different days, in the exact same storage tank. And in a completely different winery’s fruit.
In this episode we break down exactly what went incorrect, exactly how we identified it, and what we’re doing to fix it– both the affected white wine and the origin. This is the confessional episode.
What we believe occurred:
→ Oxidative handling went as well far– we didn’t represent the redox possibility at reduced pH, implying oxygen was even more reactive than we anticipated
→ A pectinase enzyme we had actually been making use of was splitting open berries and flooding the ferment with amino acids– particularly lysine, a vital precursor to computer mouse taint particles
→ Our citric acid-based sanitiser (Bio Guard) may have been building biofilms and essentially training microorganisms to make it through at very reduced pH instead of eliminating them
→ Organic nutrient additions were worsening the amino acid trouble
What we’re doing regarding it:
→ All influenced wine drained off skins, cooled, finished main ferment, sulphured, secured– depending on anaerobic polymerisation to damage down the unsteady nitrogen heterocycles with time
→ Ditched the enzyme completely
→ Ditched our sanitiser– changed to peracetic acid at 200-300ppm
→ Changed our nutrient approach
→ Sending swabs to the AWRI to recognize exactly what’s growing
→ If the a glass of wine can not be saved, it mosts likely to our distillery for brandy base
We likewise enter into what mousiness really goes to a molecular level– nitrogen heterocycles, ATHP, lysine metabolic process by lactic acid germs– and why some individuals can taste it and others can not.
In this episode:
→ First Nero d’Avola crush– and a viewpoint modification on inoculation this year
→ Greco in amphora– hand-plunged, beeswax-lined terracotta ferments
→ Why we utilize corks and not screw caps
→ Ampelography 101– determining grape selections by their fallen leaves
→ A brand-new vineyard discovery in the Riverland with an unbelievable solo farmer
→ The regular wine maker dilemma: Nero d’Avola dropped 5 baumé overnight on a Sunday without team and no cooling– what would certainly you do?
This becomes part of our 2026 Vintage Series– following the whole harvest from go to whoa. New episodes weekly.
Obtained a question? Drop it in the comments– we address them on cam weekly.
See us: https://www.bottleshock.tv
Unico Zelo white wines: https://www.unicozelo.com.au
#winemaking #harvest #vintage 2026 #mousiness #winefault #fiano #zibibbo #nerodavola #orangewine #australianwine #winevlog #behindthescenes #riverland #adelaidehills
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