Changes

::''Editor's note: the following thresholds are from studies on wine, and may not hold true for beer. As stated above, odor detection is influenced by pH, and so the low pH of sour beer may have the similar effect of repressing odor and taste detection.''

** Odor threshold (wine): 150 µg/L

** Concentration reported in wines exhibiting mousy off-flavour: 2.7-18.7 µg/L (ETHP is generally not the cause of the detected mousy off-flavor)

** 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>