Changes

** Odor threshold (water): 1.6 µg/L

** Concentration reported in wines exhibiting mousy off-flavour: 4.8-106 µg/L (ATHP is generally the cause of the detected mousy off-flavor)

** Odor threshold (water): 0.1 µg/L

** Concentration reported in wines exhibiting mousy off-flavour: Tr-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>