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Peer-reviewedCC BY-NC-NDFood Chemistry: X

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

  • Yingying Han1
  • Zhicong Su2
  • Jinhua Du3
  • Yuxuan Wang1
  • Wentong Wang4
4 affiliations
  1. 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
  2. 2College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Department of Health and Management, Taishan Vocational College of Nursing, Tai'an 271000, China
  3. 3College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China; Corresponding author.
  4. 4Shandong Taishan Beer Limited Co., Tai'an, Shandong 271000, China
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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) affected microbial succession and volatiles during 56-day storage. Malic and lactic acids reduced Oenococcus abundance, but suppression of Acetobacter lasted only 42 days. Acetobacter proliferation increased acetic acid, acetaldehyde, and ethyl acetate. Lactic acid caused excessive ethyl lactate (J-L: 218.14 mg/L; W-L: 217.60 mg/L). Citric acid simultaneously lowered Oenococcus and Acetobacter , reducing bacteria by 5.00 lgCFU/mL in base wine. However, acid stress in W-C elevated acetaldehyde to 364.93 mg/L by the end of storage. After distillation, ethyl acetate remained high in W-M/L, acetaldehyde was transferred efficiently, ethyl lactate partly lost to residue, and acetic acid removed in the tail. J-C achieved the best balance between microbial control and flavor stability within 42 days, and is recommended for short-term storage (≤42 days).

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Cite

BibTeXRIS
BibTeX
@article{han2026effects,
  title = {{Effects of acid treatment on microbial stability and volatile profiles of apple distilled base wine}},
  author = {Yingying Han and Zhicong Su and Jinhua Du and Yuxuan Wang and Wentong Wang},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104679},
  url = {https://doi.org/10.1016/j.fochx.2026.104679},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Effects of acid treatment on microbial stability and volatile profiles of apple distilled base wine
AU  - Yingying Han
AU  - Zhicong Su
AU  - Jinhua Du
AU  - Yuxuan Wang
AU  - Wentong Wang
PY  - 2026
DA  - 2026/10/23
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104679
UR  - https://doi.org/10.1016/j.fochx.2026.104679
AB  - 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) affected microbial succession and volatiles during 56-day storage. Malic and lactic acids reduced Oenococcus abundance, but suppression of Acetobacter lasted only 42 days. Acetobacter proliferation increased acetic acid, acetaldehyde, and ethyl acetate. Lactic acid caused excessive ethyl lactate (J-L: 218.14 mg/L; W-L: 217.60 mg/L). Citric acid simultaneously lowered Oenococcus and Acetobacter , reducing bacteria by 5.00 lgCFU/mL in base wine. However, acid stress in W-C elevated acetaldehyde to 364.93 mg/L by the end of storage. After distillation, ethyl acetate remained high in W-M/L, acetaldehyde was transferred efficiently, ethyl lactate partly lost to residue, and acetic acid removed in the tail. J-C achieved the best balance between microbial control and flavor stability within 42 days, and is recommended for short-term storage (≤42 days).
SN  - 2590-1575
ER  -