Hexyl alcohol and its derivatives (C₆ compounds) contribute to acute grassy taste and flavour of alcoholic beverages. Precursors of C₆ compounds are linoleic and linolenic acids that are present in green parts of plants, unriped fruits, vegetables and cereals. Bioconversion of these acids into aldehydes and alcohols is catalysed by the enzymes (lipooxygenase, alcohol dehydrogenase and aldehyde lyase) which are present in raw plant material and microorganisms. In order to reduce the content of C₆ compounds in alcoholic beverage, the use of unriped raw materials, green plant tissue and excessive aeration during grinding should be eliminated from processing. Addition of SO₂ and ascorbic acid inhibits formation of hexanol during processing of fruits and their fermentation.