ArticleFoods (Basel, Switzerland)2021
Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.Food chemistry: X · 2026Article
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates.Molecules (Basel, Switzerland) · 2026Article
- Effect of Wine Yeast (Foods (Basel, Switzerland) · 2025Article
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
- Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses.Food chemistry: X · 2025Article
- Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine.Foods (Basel, Switzerland) · 2024Article
- Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation.Molecules (Basel, Switzerland) · 2024Article
- Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine.Foods (Basel, Switzerland) · 2024Article
- Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed byMolecules (Basel, Switzerland) · 2023Article
- Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors.
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Abstract
Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products' final quality. Their proportions in wine are dependent on grape composition and winemaking conditions (temperature, pH levels, oxygen, and carbon dioxide concentration). Therefore, this article studied the influence of different fermentation conditions (200 hL tanks vs. 50 L glass demijohns) and various yeasts on the evolution of the main organic acids during alcoholic fermentation of "Aligoté" wines. The fermentation lasted 22 days and samples were collected daily. Laboratory analyses were quantified according to the International Organization of Vine and Wine recommendations. High-performance liquid chromatography for the identification and quantification of organic acids was used. The data showed the important effect of winemaking conditions on sugar consumption, density or acidity values, and sensory characteristics. Significant differences in organic acid concentrations (especially for tartaric acid) were obtained for all variants, depending on the fermentation conditions, inoculated yeast and the sampling moment. The quantities of most of the identified organic acids were generally significantly increased when glass vessels were used, compared to those fermented in tanks. Most organic acids concentrations were favored by lower pH and showed higher values at lower temperatures.
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