Editing Malolactic fermentation (section)

===Mousiness and geranium taint===
Wines infected with ''L. brevis, L. hilgardii'', and ''L. fermentum'' have been known to occasionally develop an aroma reminiscent of rodent [[droppings]]. The aroma becomes more pronounced when the wine is rubbed between the fingers and, if consumed, can leave a long, unpleasant [[finish (wine)|finish]]. The aroma can be very potent, detectable at a sensory threshold as low as 1.6 parts per billion ([[μg]]/l). The exact compound behind this is [[Derivative (chemistry)|derivatives]] of the amino acid [[lysine]] created through an oxidation reaction with ethanol.<ref name="Wine Faults"/> While undesirable LAB species have been most commonly associated with this fault, wine infected by ''Brettanomyces'' yeast in the presence of [[ammonium phosphate]] and lysine have also been known to exhibit this fault.<ref name="Wine Micro"/>

[[Sorbate]] is often used as a yeast-inhibitor by home winemakers to stop alcoholic fermentation in the production of sweet wines. Most species of lactic acid bacteria can synthesize sorbate to produce [[2-ethoxyhexa-3,5-diene]] which has the aroma of crushed [[geranium]] leaves.<ref name="Wine Faults"/>