Geosmin is a compound with a very distinct earthy, musty, beetroot, even turnip flavour and aroma and has an extremely low sensory threshold of down to 10 parts per trillion. Its presence in wine is usually derived as metabolite from the growth of filamentous actinomycetes such as Streptomyces, and moulds such as Botrytis cinerea and Penicillium expansum, on grapes. Wines affected by but not attributed to geosmins are often thought to have earthy properties due to terroir.[9] The geosmin fault occurs worldwide and has been found in recent vintages of red wines from Beaujolais, Bordeaux, Burgundy and the Loire in France.