PT - JOURNAL ARTICLE AU - E. A. Crowell AU - J. F. Guymon TI - Wine Constituents Arising from Sorbic Acid Addition, and Identification of 2-Ethoxyhexa-3,5-Diene as Source of Geranium-Like Off-Odor AID - 10.5344/ajev.1975.26.2.97 DP - 1975 Jan 01 TA - American Journal of Enology and Viticulture PG - 97--102 VI - 26 IP - 2 4099 - http://www.ajevonline.org/content/26/2/97.short 4100 - http://www.ajevonline.org/content/26/2/97.full SO - Am J Enol Vitic.1975 Jan 01; 26 AB - Compounds derived from added sorbic acid and isolated by GC from a red table wine spoiled by lactic bacteria after bottling include ethyl sorbate, 2,4-hexadien-1-ol, l-ethoxyhexa-2,4-diene, 3,5-hexadien-2-ol and 2-ethoxyhexa-3,5-diene. The latter ethyl ether has an intense odor and is responsible for the geranium-like off-odor associated with spoilage in sorbate-containing wines. Acid-catalyzed isomerization of 2,4-hexadien-1-ol gives 3,5-hexadien-2-ol and, in the presence of ethanol, the ethers. Ethyl sorbate is present in all wines containing added sorbate.