The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking
- Resource Type
- Article
- Authors
- Tian, Meng-Bo ; Hu, Rui-Qi ; Liu, Zhao-Long ; Shi, Ning ; Lu, Hao-Cheng ; Duan, Chang-Qing ; Wang, Jun ; Sun, Yan-Feng ; Kong, Qing-Sen ; He, Fei
- Source
- In Food Chemistry 15 March 2024 436
- Subject
- Language
- ISSN
- 0308-8146
Highlights •An effective deacidification of KHCO3 addition in wine was investigated.•pH adjustment helped to initiate malo-lactic acid conversion in V. amurensis wines.•The addition of KHCO3 after alcoholic fermentation enhanced wine aroma.•The pH of alcoholic fermentation dominated the level of esters and higher alcohols.•Sufficient malolactic fermentation helps to enhanced the global aroma.