2026-10-06T16:05:25Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33930517 2026-09-18T10:46:53Z category_573 portal_316 item_type_3 month_year_09_2026

Supplementary file 1_Balancing acidity in low alcohol wines: effects of fermentation conditions, chemical modification, and yeast selection on consumer perception.docx Patricia C. Patricio-Morillo (25071664) Madelyn M. Rippo (25071667) Alexandra A. Escalera (25071670) Charles Sims (11516054) Katherine A. Thompson-Witrick (1835572) Amarat Simonne (10678293) Andrew J. MacIntosh (17218558) Food Engineering acidity reduction low acid wine low alcohol wine sensory sensory evaluation yeast <p>Acidity in wine can negatively affect wine balance and quality, particularly in low-alcohol wines. Although numerous methods are available for reducing acidity, their effects can be difficult to isolate and compare across products and production methods. This study evaluated three approaches for reducing acidity during and after fermentation of low-alcohol wines (<11%), including low-temperature fermentation, the use of a low-acid-producing yeast strain, and alkalinization of finished wine. Cabernet Sauvignon must (density: 21.3 ± 0.5 °Brix; acidity: 3.20 ± 0.1 g/L as tartaric acid; pH: 3.69 ± 0.01) was fermented under each condition. Fermentations were monitored by analyzing density, yeast cells in suspension, and alcohol content. The resulting wines were analyzed for pH, titratable acidity, color intensity, and alcohol content. The resulting low-alcohol wines, including the control, were evaluated by a consumer panel (n = 95). All three deacidification methods significantly reduced acidity, with low-temperature fermentation producing the greatest reduction (20.5% compared with the control), followed by the low-acid yeast (16.4%), while alkalinization produced the smallest reduction (8.9%). A consumer panel (n = 95) revealed no significant differences in several parameters, including liking of aroma. However, significant differences were observed in liking of appearance, perceived alcohol flavor, and perceived sourness. The wine produced with the low-acid yeast had the highest summed ranking value, indicating that this method of acid reduction was the most preferred under the conditions used in this study. These findings demonstrate that commercially viable acid-management strategies can be incorporated into low-alcohol wine production to improve wine balance without compromising consumer acceptance. These strategies may provide winemakers with flexible tools to manage acidity and sensory characteristics while producing more balanced and appealing low-alcohol wines.</p> 2026-09-18T10:46:53Z Dataset Dataset 10.3389/frfst.2026.1926825.s001 https://figshare.com/articles/dataset/Supplementary_file_1_Balancing_acidity_in_low_alcohol_wines_effects_of_fermentation_conditions_chemical_modification_and_yeast_selection_on_consumer_perception_docx/33930517 CC BY 4.0