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** Concentration reported in wines exhibiting mousy off-flavour: Trace quantities up to 7.8 µg/L <ref name="Snowdon"></ref><ref>[http://kb.osu.edu/dspace/bitstream/handle/1811/56335/OARDC_HCS_0744_ppt_18_Gerstenbriand.pdf?sequence=27 Malolactic Fermentation 2005. Geneva on the Lake. Feb 2005. Retrieved 3/10/2015.]</ref>
Since a low pH hinders the detection of THP, one detection used by wine makers winemakers is to rub some wine on one's palm and smelling for THP. A more reliable method is to dip an alkaline paper strip into the wine, and then smelling the strip to detect the aroma of THP <ref name="Grbin_1996" />.
==Off Flavor Kits==