Supplementary file 1_Balancing acidity in low alcohol wines: effects of fermentation conditions, chemical modification, and yeast selection on consumer perception.docx

The resulting low-alcohol wines, including the control, were evaluated by a consumer panel (n = 95). All three deacidification methods significantly reduced acidity, with low-temperature fermentation producing the greatest reduction (20.5% compared with the control), followed by the low-acid yeast (16.4%), while alkalinization produced the smallest reduction (8.9%). A consumer panel (n = 95) revealed no significant differences in several parameters, including liking of aroma.

However, significant differences were observed in liking of appearance, perceived alcohol flavor, and perceived sourness. The wine produced with the low-acid yeast had the highest summed ranking value, indicating that this method of acid reduction was the most preferred under the conditions used in this study. These findings demonstrate that commercially viable acid-management strategies can be incorporated into low-alcohol wine production to improve wine balance without compromising consumer acceptance.

These strategies may provide winemakers with flexible tools to manage acidity and sensory characteristics while producing more balanced and appealing low-alcohol wines.</p>