Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines from <i>Vitis amurensis</i> and Its Interspecific Hybrids.

Foods · 2026 · PMC12939070 · PMID 41750897

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Total anthocyanin content showed a highly significant positive correlation with tartaric acid, lactic acid, and total organic acid content, indicating that the high anthocyanin retention and high color intensity in wines produced from V. amurensis were associated with its high organic acid levels, particularly influenced by tartaric acid, lactic acid, and citric acid.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines from &lt;i&gt;Vitis amurensis&lt;/i&gt; and Its Interspecific Hybrids.

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Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines from <i>Vitis amurensis</i> and Its Interspecific Hybrids.