Bacteria are single-celled microorganisms, also known as prokaryotes. The mousy aroma has been attributed to the formation of a compound called acetyltetrahydropyridine. The acidity and pH of such a must should be adjusted with tartaric acid additions before fermentation. In sweet wines sorbic acid is often added to prevent the growth of unwanted yeast (yeast growth can cause refermentation). Clean and sanitize equipment and containers before processing the wine. 2. .

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