Understanding Mouillure in Winemaking: Prevention and Impact on Wine Quality

Mouillure is a French term that can be translated to "dampness" or "wetness". It is often used in the context of wine to describe the sensation of wet or damp grapes, which can be an indication of over-ripeness or spoilage.

In winemaking, mouillure can be a problem because it can lead to the growth of bacteria and yeast on the grapes, which can spoil the fruit and affect the quality of the wine. Winemakers may use various techniques to prevent mouillure, such as careful canopy management, crop thinning, and selective harvesting.

Mouillure is also sometimes used more broadly to describe any kind of damp or humid environment that could be detrimental to the health of grapes or wine. For example, a winery located in a region with high humidity may need to take special precautions to prevent mouillure and maintain the quality of their wines.