Research on Organic Acids in Fruit Wine and Acid Reduction Strategies

CAO Ying; GENG Yao; HAN Naixuan; WANG Zhaoli; WANG Xueshan; SUN Zhongguan

doi:10.13386/j.issn1002-0306.2022090119

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 457-464. > DOI: 10.13386/j.issn1002-0306.2022090119

CAO Ying, GENG Yao, HAN Naixuan, et al. Research on Organic Acids in Fruit Wine and Acid Reduction Strategies[J]. Science and Technology of Food Industry, 2023, 44(14): 457−464. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090119.

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Research on Organic Acids in Fruit Wine and Acid Reduction Strategies

College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China

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Received Date: September 12, 2022
Available Online: May 17, 2023

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Abstract

The type and content of organic acids have important influence on the quality of fruit wine. Proper amount of organic acids can give fruit wine soft taste, and has certain antibacterial effect. However, higher organic acid content causes the unpleasant sensation of sharp prickles, which seriously affected the sensory quality of fruit wine. Therefore, it is of great significance to master the flavor characteristics and acid reduction methods of organic acids in fruit wine brewing. The imporant organic acids in fruit wine are reviewed, and the physical, chemical, biological and emerging technologies for acid reduction and their application are emphatically discussed. The advantages and disadvantages of various acid reduction techniques are also compared, in order to provide reference for the production of high quality fruit wine.

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References

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