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Acid composition of wines depending on grapevine (Vitis spp.) cultivars grown in Estonia

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dc.contributor.authorRätsep, Reelika
dc.contributor.authorMaante-Kuljus, Mariana
dc.contributor.authorKarp, Kadri
dc.contributor.authorSeeme, Kersti
dc.contributor.authorMoor, Ulvi
dc.contributor.departmentEstonian University of Life Sciences. Institute of Agricultural and Environmental Sciences. Chair of Horticultureeng
dc.contributor.departmentEstonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences. Chair of Food Science and Technologyeng
dc.date.accessioned2025-09-02T07:20:12Z
dc.date.available2025-09-02T07:20:12Z
dc.date.issued2025
dc.descriptionReceived: April 23rd, 2025 ; Accepted: August 18th, 2025 ; Published: September 1st, 2025 ; Correspondence: reelika.ratsep@emu.eeeng
dc.description.abstractIn 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.eng
dc.identifier.citationRätsep, R., Maante-Kuljus, M., Karp, K., Seeme, K., & Moor, U. (2025). Acid composition of wines depending on grapevine (Vitis spp.) cultivars grown in Estonia. https://doi.org/10.15159/AR.25.085en
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2025, vol. 23, no. 2, pp. 1303–1316eng
dc.identifier.urihttp://hdl.handle.net/10492/10128
dc.identifier.urihttps://doi.org/10.15159/ar.25.085
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectlactic acideng
dc.subjectmalic acideng
dc.subjectpHeng
dc.subjecttartaric acideng
dc.subjecttotal acideng
dc.subjectarticleseng
dc.titleAcid composition of wines depending on grapevine (Vitis spp.) cultivars grown in Estoniaeng
dc.typeArticleeng

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2025, Vol. 23, No. 2