Wine faults: Mousiness

Tone Veseth Furuholmen, Senior Product Manager at the Norwegian Wine Monopoly, has recently completed the Master of Wine qualification along with her research paper on mousiness in wine.Is it really true, as often cited in previous literature, that 30% of wine professionals cannot detect this taint? Could the explanation, at least partially, rather be lack of familiarity with the taint and/or variation in tasters’ sensitivity combined with different levels of concentrations? Would it be possible for wine professionals to decrease their detection thresholds, and hence increase their sensitivity to mousiness through systematic training and repeated exposure being presented proper benchmarks of the taint?In this podcast episode, we present her research and findings.Her 2024 research paper, Mousiness in Wine: An Investigation into the Effects of Repeated Exposures and Systematic Training on Wine Professionals’ Sensitivity to Mousiness, can be downloaded here:https://www.mastersofwine.org/research-papers----The Norwegian Wine Monopoly podcast is hosted by Anne Enggrav and Niclas Lundmark. It is normally produced in Norwegian and covers wine, beer, spirits, and food pairings.Learn more about the Norwegian Wine Monopoly in English:https://www.vinmonopolet.no/english Hosted on Acast. See acast.com/privacy for more information.