Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage

Abstract

Moderate organic acids can make fermented alcohol beverage produce comfortable flavor and delicate taste, but during the fermentation process, the content of organic acids in fermented alcohol beverage is unstable. Too high can easily result in astringent and bitter taste and poor flavor, while too low can make the wine bland and tasteless. The type of organic acid also has important influence on the flavor of fermented alcohol beverage. Some methods of acid degradation are frequently used to accurately reduce the level of the primary organic acids in fermented alcohol beverage in order to improve its flavor and quality. This helps to better maintain the volatile flavor components in fermented alcohol beverage and control its flavor. In order to provide a theoretical foundation for improving the quality of fermented alcohol beverage and optimizing the brew processing, and promoting the large-scale sustainable development of fermented alcohol beverage industry, this paper describes the main acid degradation processes and their principles in fermented alcohol beverage, analyzes the benefits, drawbacks, and limitation of various processes, discusses the effects of acid degradation processes on the types of flavor substances in fermented alcohol beverage, and offers an outlook on future research for flavor regulation of fermented alcohol beverage.

Keywords

• fermented alcohol beverage
• organic acid
• acid-reducing technology
• flavor