Yang Wenbo, Lv Zhenzhen, Liu Hui, Zhang Qiang, Qiao Chengkui, Nawaz Muhammad, Jiao Zhonggao, Liu Jiechao
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou 450009, China.
Zhongyuan Research Center, Chinese Academy of Agricultural Science, Xinxiang 453000, China.
Foods. 2024 Dec 3;13(23):3902. doi: 10.3390/foods13233902.
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.
酸度不足是樱桃酒变质的主要原因，也是香气和口感不足的原因。在本研究中，在发酵前使用苹果酸、乳酸及其混合物将樱桃原浆的初始酸度调整为3.50、4.15、4.80和5.45 g/kg。并研究了不同有机酸添加量对樱桃酒理化特性和感官特性的影响。我们的研究结果表明，添加有机酸可以抑制挥发酸的形成并提高乙醇产量，同时对其多酚含量有负面影响。这些添加物可在樱桃酒发酵过程中用作碳源并影响其代谢。其中，苹果酸与乳酸的联合应用对非挥发性化合物具有更强的代谢活性作用，并使总挥发性有机化合物提高了14.04%-66.92%。在感官评价中，MC-4.80和MLC-4.80的总挥发性有机化合物含量和气味评分最高。然而，大量添加酸会降低樱桃酒的酸度评分和总体可接受性。总之，在发酵前将初始酸含量调整为4.15 g/kg可显著提高樱桃酒的品质，苹果酸和乳酸的组合对樱桃酿酒更有效。这一发现证明添加有机酸可能是提高樱桃酒品质的有效策略。
