Wine fault
Geranium taint
A distinct crushed-geranium-leaf smell caused by lactic acid bacteria acting on sorbic acid.
What you notice
Smell
- Smells distinctly of crushed geranium leaves
What it is
A rare and unmistakable fault, produced by a specific chemical interaction rather than by general spoilage.
It occurs only in wines where sorbic acid has been used, which limits it largely to some sweet and off-dry wines.
What causes it
- Lactic acid bacteria metabolising sorbic acid, which is sometimes added to sweet wines to prevent refermentation.
Can I fix it?
No — nothing will fix it
No. It is a by-product of a specific microbial reaction and it is in the wine to stay.
What you can do
- Nothing. Return it.
Is it safe to drink?
Not a safety problem
Unpleasant, not harmful. You can drink it; you may not want to.
Yes. 2-ethoxyhexa-3,5-diene is present at trace levels and is not a health concern. It simply makes the wine taste of crushed geranium leaf.
Can I take it back?
Yes. It is a winemaking fault with a known cause, and a retailer should take it back — though it is rare enough that you may need to explain what it is.
Sources
Sources consulted
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