We were given a bottle of homemade red wine(a blend) to try. Upon
opening the bottle we noticed a geranium smell. Flavor was OK but there
was a strange aftertaste. Does anyone know what would cause this.
Those who ignore history are doomed to repeat it.
Generally appears when the wine is sweetened with conditioner, which
contains potassium sorbate. The kit comes with enough sorbate to handle
sweetening with plain sugar. Too much results in classic 'geranium'
smell. If the wine was not sweetened, then the packet containing the
stabilizer (sorbate) was overweight.
The smell is geraniol, same compound that's in the geranium plant. It's
caused by a malo-lactic fermentation in the wine when sorbate (a wine yeast
inhibitor) is present. Can't really remove without totally stripping the
wine. The wine was probably a little fizzy when it was opened, from the
CO2 generated by the ML fermentation.
Alan and collective,
Is there any way to prevent this? I love sweet, hard cider that
has about 5% *** in it. I've been noticing with the use of sorbates
that I have a geranium smell in my cider, and thus the taste is affected
too. Are there alternative to sorbate? I've noticed some of the
comercial ciders I like use sorbates (Seven Horses, Woodchuck, Woodpecker)
but seem to lack the geranium smell.
Presque Isle Cellars (the terrific catalog guys) suggest that sorbate
shouldn't be used without a sufficient dose of SO2. You might call them for
more information, they should have the answer. And if you don't have a copy
of their catalog, ask for it.
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> > The smell is geraniol, same compound that's in the geranium plant.
> > caused by a malo-lactic fermentation in the wine when sorbate (a wine
> > inhibitor) is present. Can't really remove without totally stripping
> > wine. The wine was probably a little fizzy when it was opened, from
> > CO2 generated by the ML fermentation.
> > Alan
1. wine smell
2. rotton smell
3. Skunky Smell
13. Smell the cap!?