Common organic acids in fruit wine and the deacidification strategies

Abstract

Fruit wine is a widely accepted alcoholic beverage, which is favored by consumers because of its unique taste and rich nutrition. Acidity is a key determinant of fruit wine quality, which is closely related to the type and concentration of organic acids present in fruit wine. The optimum level of acidity effectively harmonizes the taste of the fruit wine and prevents deterioration; however, excessive acidity adversely affect the flavor profile. Understanding the common organic acids and deacidification methods in fruit wine has important guiding significance for wine making process. This paper reviews the main organic acids in fruit wine, including tartaric, citric, malic, and lactic acids, and discusses their influence on the sensory properties of fruit wine. Additionally, the traditional deacidification method and biotechnology deacidification method were described in detail, and the advantages and disadvantages of these methods and their practical application in the field of deacidification of fruit wine were evaluated, aiming at providing reference and guidance for the production of high quality fruit wine.

Keywords

Fruit wine / Acidity / Organic acids / Deacidification

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Funding

Liaoning Provincial University Basic Scientific Research Fund Project (LJ212410152025)

Natural Science Foundation of Liaoning Province(2024-MS-171)

RIGHTS & PERMISSIONS

Jiangnan University