Effects of apple storage period on the organic acids and volatiles in apple wine

Abstract

To explore the effects of storage on the organic acids and volatiles in apple wine, fresh Fuji and Ralls Genet apples were stored for 5 months and making apple wines monthly. By 5-month storage, L-malic and succinic acids in juices decreased by 1755.78–2269.69 mg/L and 582.25–943.10 mg/L, respectively. Correspondingly, l-malic acid decreased by 665.73–987.45 mg/L in wine. Succinic acid from fermentation was positively correlated with the pH of juices (r = 0.709*). Storage enriched fruit volatiles, especially in Ralls Genet, 6 volatiles were generated by 1 month storage. Isobutylacetate, isoamylacetate and hexylacetate were mostly affected in Fuji juice; they were increased by 32.80, 20.54 and 7.99 times by 3 months storage. While isoamylol, 1-hexanol and 6-methyl-5-hepten-2-ol in Ralls Genet juice rose up by 11.43, 3.92 and 137.37 times during storage. Esters were mostly affected by storage in apple wines, especially Fuji wine, its content decreased by 59.4–104.05 mg/L after 5 months storage. The production of volatiles in Ralls Genet wine was more easily affected by pH of juice. Therefore, apple storage affected organic acids and volatiles in apple wines by affecting apples and yeast metabolism simultaneously. And apple stored for 1 month achieved balanced taste and richness flavors.