GERANIUM TAINT
Identification
Smell
geranium
Place of occurrence
winery
Cause of occurrence
Inadequate hygiene of the winery equipment and winery results in a certain strain of lactic acid bacteria infecting wine containing sorbic acid, which the bacteria metabolise, producing the substance 2-ethoxyhexa-3,5-diene, which is responsible for the strong smell of geranium
Counteraction
Avoiding using sorbic acid during wine production
Maintaining the proper level of hygiene of the winemaking equipment and winery
Use of lysozyme after fermentation