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Cited by 45Horticultural and Viticultural ResearchFermentation and Sensory AnalysisPostharvest Quality and Shelf Life Management

Acids in grapes and wines: a review

Fowles, G. W. A.·1992·Journal of Wine Research
DOI 10.1080/09571269208717912
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Abstract

This paper reviews the evidence for the role of acids in wine. It begins with an overview of the influence of temperature, canopy management and grape variety on the types and levels of acid in grapes. This is followed by examinations of changes in acid levels and types during fermentation, and of acid changes caused by bacteria and moulds. A final section surveys acid changes during wine maturation.

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Crossref · 10.1080/09571269208717912

Cites

28 of 28 references verified0 citation errors · 0 not checkable

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  • The acidity of grape juice and wine has a direct impact on its sensory quality and physical, biochemical and microbial stability.

    “The acidity of grape juice and wine has a direct impact on its sensory quality and physical, biochemical and microbial stability (Fowles 1992, Jackson 1994, Boulton et al. 1998).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Fowles 1992

  • The volatile acid content of wine is usually between 500 and 1000 mg/L (10-15% of total acid content), and acetic acid usually constitutes about 90% of the volatile acids.

    “The volatile acid content of wine is usually between 500 and 1000 mg/L (10-15% of the total acid content) and of this, acetic acid usually constitutes about 90% of the volatile acids (Fowles 1992, Henschke and Jiranek 1993, Radler 1993).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Fowles 1992

  • 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 Fowles 1992

  • 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 Fowles 1992

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Authors
Fowles, G. W. A.
Affiliations
University of Reading (GB)
Corresponding author
Fowles, G. W. A.
Venue
Journal of Wine Research
Publisher
Informa UK Limited
Published
1992-01
Volume
3
Issue
1
Pages
25-41
ISSN
  • 0957-1264 (ISSN-L)
  • 1469-9672
DOI
10.1080/09571269208717912
OpenAlex
W2073966392
Cited by
45
References
28
Citations by year
2026: 1 · 2025: 1 · 2024: 3 · 2023: 4 · 2022: 5 · 2021: 3 · 2020: 2 · 2019: 2 · 2018: 1 · 2017: 3 · 2016: 3 · 2015: 2 · 2014: 3 · 2012: 1
FWCI
0.49
Type
journal article
Language
en
Open access
closed
Locations
Journal of Wine Research (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
wine acidity, malic acid, tartaric acid, fermentation, wine aging, temperature effects, canopy management, grape varieties, bacterial spoilage, molds, wine spoilage

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