Titratable acidity increase during fermentation

摘要

Wine yeasts can produce various acids during fermentation, including oxo and hydroxy acids such as pyruvic and a-ketoglutaric acids, organic acids such as succinic, malic and lactic acids, and various fatty acids, such as acetic acid, octanoic and decanoic acids. However, the concentration of each of these acids found in wine straight after fermentation is typically less than 500 mg/L, with the exception of succinic acid, which can be present in amounts up to 2 g/L (Radler 1992).