Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes.

[Display omitted] • Organic acids facilitated conversion of monomeric to copigmented anthocyanins. • The formation of esters was promoted by adding exogenous organic acids. • Exogenous organic acids increased the balance of sugar and acidity. • The more harmonious residual sugar and titratable acidity ratio was about 11:1. • The addition of organic acids enhanced the fruity aroma of wines. In this study, acidity was regulated with the addition of exogenous tartaric acid and citric acid before bottling. The effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes were investigated. The results indicated that exogenous organic acids promoted the conversion of monomeric anthocyanins to copigmented anthocyanins in wines. Specifically, the combination of malvidin-3- O -glucoside and flavanols (catechin and epicatechin) was facilitated to form copigmented anthocyanins. Sensory analysis suggested that exogenous organic acids improved the balance of sugar and acidity and benefited the harmony in wines on the taste. Wines with a residual sugar and titratable acidity ratio of about 11:1 exhibited the more harmonious taste. In addition, it was also observed changes in the aroma profile related to volatile compounds, namely, more intense fruity aroma in wines with the addition of organic acids. [ABSTRACT FROM AUTHOR]