An unpleasant smell of geraniums in wine is the result of a reaction between sorbic acid, found in potassium sorbate, and lactic acid bacteria used for MLF. The reaction produces hexadienol, otherwise known as geraniol, which produces the strong and disagreeable odor of rotting geraniums – a highly undesirable outcome that cannot be fixed. Potassium sorbate is an ingredient used to stabilize wines by inhibiting the growth of yeast and mold. Malolactic-fermented wines may still have lactic acid bacteria present unless adequately inhibited with sulfite.