Scientists have unmasked a culprit responsible for contaminating untold bottles of wine with the musty, corky odor generally known as taint.
More than 20 years after the isolation of MDMP, a compound that can turn even the finest wine into plonk, the identity of a microbe that churns out the stuff is now in hand, researchers report online November 8 in the
Journal of Agricultural and Food Chemistry
.
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