ArticleFoods (Basel, Switzerland)2024
Effect of Organic Acid Addition Before Fermentation on the Physicochemical and Sensory Properties of Cherry Wine.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality.Foods (Basel, Switzerland) · 2026Article
- Sequential Inoculation with Selected Indigenous Yeasts Enhances the Aroma Profiles and Typicity of White Wines from Yantai, China.Foods (Basel, Switzerland) · 2025Article
- Physicochemical properties and differential metabolites associated with mustard fermentation by Pediococcus pentosaceus and Lactiplantibacillus pentosus compound.BMC microbiology · 2025Article
- Integrated evaluation of antifungal activity of pomegranate peel polyphenols against a diverse range of postharvest fruit pathogens.Bioresources and bioprocessing · 2025Article
- Improvement of Esterifying Power of IsolatedFoods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
Lack of acidity is the main reason for the spoilage of cherry wine, and for insufficient aroma and mouthfeel. In this study, the initial acidity of cherry purees was adjusted to 3.50, 4.15, 4.80 and 5.45 g/kg by using malic acid, lactic acid and a mixture of the two before fermentation. And the effects of different organic acid additions on the physicochemical profiles and sensory properties of cherry wines were investigated. Our findings suggest that organic acid addition can inhibit the formation of volatile acid and enhance ethanol production, while having a negative effect on their polyphenol contents. These additions can be utilized as carbon sources during cherry wine fermentation and affect its metabolism. Among them, the application of malic acid with lactic acid was shown to have more metabolically active effects on non-volatile compounds, and enhanced the total volatile organic compounds by 14.04%-66.92%. MC-4.80 and MLC-4.80 had the highest total VOC content and odor score in the sensory evaluation. However, the addition of large amounts of acids reduced the acidity score and overall acceptability of cherry wine. In conclusion, adjusting the initial acid content to 4.15 g/kg before fermentation significantly improved the quality of cherry wines, and the combination of malic acid and lactic acid was more effective for cherry winemaking. This finding evidenced that organic acid addition could be an effective strategy for improving the quality of cherry wines.
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