Geranium clay

Unpleasant bitter, earthy and rancid smell and taste of crushed leaves and flowers of pelargoniums (popularly known as geraniums). Pelargoniums must not be confused with the genus of storksbills (geranium), which differ both in flower shape and smell. Geranium taint is caused by the reaction of the preservative sorbic acid with bacteria such as acetic acid or lactic acid bacteria. The wine defect can occur, for example, during malolactic fermentation (BSA), where lactic acid bacteria are active. The problem first appeared in the second half of the 20th century, when it became common practice to add sorbic acid to grape must or wine on a larger scale. This is converted into 2-ethoxy-3,5-hexadiene by reaction with ethanol (alcohol) when bacteria attack.

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Geranium clay

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