Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
Geranium taint is an additive related fault that can arise when sorbic acid, used as a preservative to inhibit yeast growth, is added to wine. Lactic acid bacteria (LAB) metabolize sorbic acid to produce a volatile compound smelling like crushed geranium leaves. Use sound winemaking practices to prevent bacterial spoilage and unwanted malolactic fermentation (MLF) by LAB.