Work

Effects of acid treatment on microbial stability and volatile profiles of apple distilled base wine

Year: 2026

Type: article

Abstract: Microbial stability and volatile profiles are critical for distilled base wine quality. This study investigated how lactic (L), malic (M), and citric acids (C) applied pre-(J) or post-fermentation (W) modulated microbial succession and volatiles during 56-day storage. Malic and lactic acids inhibited Oenococcus, but their inhibition on Acetobacter lasted only 42 days. Acetobacter proliferation increased acetic acid, acetaldehyde, and ethyl acetate in the wines. Lactic acid caused excessive ethyl lactate (J-L: 218.14 mg/L; W-L: 217.60 mg/L). Citric acid, inhibited Oenococcus and Acetobacter, with 5.00 lgCFU/mL bacterial reduction in base wine. However, acid stress in W-C elevated acetaldehyde to 364.93 mg/L by the end of storage. Comparative analysis confirmed that pre-fermentation application optimally balanced microbial control and flavor stability within 42 days, with J-C demonstrating superior efficacy. Post-fermentation treatments initially suppressed microbial growth, but persistent metabolism of residual microbiota still altered volatile profiles. Therefore, J-C fulfills short-term storage requirements (≤42 days).

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104679

Authors: Yingying Han, Zhicong Su, Jinhua Du, Yuxuan Wang, Wentong Wang

Institutions: Shandong Agricultural University, Taishan Nursing Vocational College

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funders: National Natural Science Foundation of China, Natural Science Foundation of Shandong Province