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Although research is limited, acetic acid bacteria (''Gluconobacter'' sp. and many strains of ''Acetobacter aceti'') have been shown to produce forms of THP <ref name="Snowdon"></ref>.
===MoildMould===Mediterranean dried sauses covered in [[Mold|mould]] have been characterized as having APY as a flavor contributor. The source of the APY was identified with a mould that grows on the surface called ''Peniciilium nalgiovense'' <ref name="Adams_2005"/>.
==Thresholds and Quantities Found in Mousy Wine==
** 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 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" />.
==Discussions==