Acid composition of wines depending on grapevine (Vitis spp.) cultivars grown in Estonia
¹Estonian University of Life Sciences, Institute of Agricultural and Environmental Sciences, Chair of Horticulture, Fr. R. Kreutzwaldi 5, EE51006 Tartu, Estonia
²Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Fr. R. Kreutzwaldi 5, EE51006 Tartu, Estonia
*Correspondence: reelika.ratsep@emu.ee
Abstract:
In Estonia’s very cool climate, excessive acid content in grapes can be a challenge due to delayed ripening. This study aimed to compare the acid profiles of commercial single-cultivar wines produced by Estonian winemakers, and assess the influence of grapevine cultivar. The wines were made from grapes of five different cultivars: ‘Solaris’, ‘Regent’, ‘Leon Millot’, ‘Cabernet Cortis’, and ‘Marquette’. The results revealed significant variation in malic, tartaric, citric, and lactic acid concentrations among the wines. Marquette exhibited the lowest malic acid content (0.3 g L⁻¹), while Leon Millot had the highest (4.4 g L⁻¹). Tartaric acid levels in wines ranged from 2.2 g L⁻¹ in Leon Millot to 4.1 g L⁻¹ in Regent. Citric acid levels varied considerably, with Solaris containing the highest concentration (1.44 g L⁻¹). Marquette had the highest lactic acid content (2.27 g L⁻¹), contributing to its smooth character. Total acid content in wines ranged from 6.9 g L⁻¹ in Marquette to 9.4 g L⁻¹ in Leon Millot, while pH values varied between 2.9 and 3.3. These findings indicate that grape cultivar significantly influences wine acid composition. Contrary to the hypothesis, excessive acid content was not a major issue in commercial wines; however, grape-growing conditions, such as high plastic tunnels, could alter this outcome. This study provides valuable insights for winemakers seeking to optimize acid balance and enhance wine quality in cool-climate viticulture.
Key words:
lactic acid, malic acid, pH, tartaric acid, total acid