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ORGANIC ACID METABOLISM OF YEASTS DURING FERMENTATION OF ALCOHOLIC BEVERAGES-A REVIEW

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Whiting, G. C.·1976·Journal of the Institute of Brewing
DOI 10.1002/j.2050-0416.1976.tb03731.x
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Abstract

The acids of alcoholic beverages are largely those present in the raw materials but the concentrations of some may be changed by yeast action during fermentation. In addition a number of other acids are formed by the yeasts often as by-products of main metabolic pathways. The inter-relationships of organic acid and amino-acid metabolism, yeast growth and formation of fusel alcohols are discussed.

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  • Succinic and keto acids are present only in trace amounts in grapes, but concentrations are higher in wines as a result of fermentation.

    “succinic and keto acids are present only in trace amounts in grapes, but concentrations are higher in wines as a result of fermentation (Whiting 1976, Fowles 1992, Radler 1993, Boulton et al. 1998).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Whiting 1976

    The Succiiiic acid section says yeasts excrete succinate during fermentation and gives concentrations for finished wines. The Introduction likewise says yeasts excrete keto (oxo) acids during fermentation and reports their concentrations in wines. These passages support fermentation as a source of the acids in wine, but they do not establish that both are present only in trace amounts in grapes or directly compare grape and wine concentrations. Page numbers were not supplied for these passages. (LLM, conf=0.84)

    Experimental — accuracy not yet measured

  • Tartaric acid and malic acid are the predominant non-volatile organic acids, accounting for 90% of the titratable acidity of grape juice.

    “The predominant non-volatile organic acids are tartaric acid and malic acid, accounting for 90% of the titratable acidity (TA) of grape juice.”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Whiting 1976

    The Tartaric acid section discusses tartrate formation by wine yeasts, and the passage on malate breakdown discusses malate in grape juice. Neither states that tartaric and malic acids predominate in grape juice or that they account for 90% of its titratable acidity. Searches for the 90% figure and for the major acids in grape juice found no passage addressing those points. (LLM, conf=0.71)

    Experimental — accuracy not yet measured

  • Succinic acid has been reported to have an unusual salty, bitter taste in wine.

    “Succinic acid has been reported to have an 'unusual salty, bitter taste' in wine (Whiting 1976).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Whiting 1976

    The 'Succinic acid' section (page not provided) reports that succinate occurs in wine, but does not describe its taste. Searches for 'salty,' 'bitter,' and taste-related terms found no passage in our copy supporting the attributed sensory description. (LLM, conf=0.74)

    Experimental — accuracy not yet measured

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Authors
Whiting, G. C.
Affiliations
University of Bristol (GB)
Corresponding author
Whiting, G. C.
Venue
Journal of the Institute of Brewing
Publisher
Chartered Institute of Brewers and Distillers
Published
1976-03-04
Volume
82
Issue
2
Pages
84-92
ISSN
0046-9750 (ISSN-L)
DOI
10.1002/j.2050-0416.1976.tb03731.x
OpenAlex
W2049650090
Cited by
158
References
0
Citations by year
2026: 3 · 2025: 6 · 2024: 5 · 2023: 6 · 2022: 10 · 2021: 7 · 2020: 16 · 2019: 6 · 2018: 6 · 2017: 10 · 2016: 11 · 2015: 5 · 2014: 10 · 2013: 3 · 2012: 5
FWCI
2.40
Type
journal article
Language
en
Open access
Licence
doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 14425 d)
Locations
Journal of the Institute of Brewing (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
  • Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
Keywords
organic acid metabolism, yeast, alcoholic beverages, fermentation, higher alcohols, amino acid metabolism, yeast growth, by-products

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