RT Journal Article
SR Electronic
T1 Wine Constituents Arising from Sorbic Acid Addition, and Identification of 2-Ethoxyhexa-3,5-Diene as Source of Geranium-Like Off-Odor
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 97
OP 102
DO 10.5344/ajev.1975.26.2.97
VO 26
IS 2
A1 E. A. Crowell
A1 J. F. Guymon
YR 1975
UL http://www.ajevonline.org/content/26/2/97.abstract
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.