Geranium odor/tone

Bacteria are not affected by sorbic acid, and, in fact, several species can metabolize the acid to eventually yield 2-ethoxyhexa-3,5-diene, a compound that imparts a distinctive geranium odor/tone to wines (Section 11.3.5). Other odor/flavor-active compounds detected in spoiled wines treated with sorbic acid include l-ethoxyhexa-2,4-diene and ethyl sorbate (Chisholm and Samuels, 1992), the latter of which has been associated with off-flavors in sparkling wines (De Rosa et al., 1983). Whereas Chisholm and Samuels (1992) described ethyl sorbate as possessing a honey or apple aroma, De Rosa et al. (1983) thought the compound imparted a very unpleasant pineapple-celery odor upon short-term (6 month) storage. Based on this observation, De Rosa et al. (1983) recommended that sorbates should not be used in sparkling wine production. 

Figure 11.5. Microbiological formation of geranium odor or tone.

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