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Analysis of institutional authors

Morata ACorresponding AuthorLópez CAuthorLopez Diaz, CarmenAuthorPalomero FAuthorBañuelos MaAuthorGonzalez CAuthor

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April 3, 2023
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Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control

Publicated to:Beverages. 9 (1): 16- - 2023-03-01 9(1), DOI: 10.3390/beverages9010016

Authors: Morata, A; Adell, E; López, C; Palomero, F; Suárez, E; Pedrero, S; Bañuelos, MA; González, C

Affiliations

Campo Viejo, Pernod Ricard, Camino Puebla,50, Logrono 26006, Spain - Author
Pernod Ricard - Author
Univ Politecn Madrid, Dept Biotechnol, ETSIAAB, Madrid 28040, Spain - Author
Univ Politecn Madrid, Dept Chem & Food Technol, ETSIAAB, Madrid 28040, Spain - Author
Universidad Politécnica de Madrid - Author
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Abstract

Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the reduction in SO2 doses by controlling LAB and other bacteria and by preserving molecular SO2 due to pH effect. This article reports the use of FH2 at 600 mg/L in wines produced with 3 varieties of Vitis vinifera L. grapes (Tempranillo, Garnacha and Viura) made in vintages 2018, 2020 and 2021. Wines treated with 600 mg/L of FH2 were more stable in the long term and showed lower pH by the preservation of malic acid due to both the absence of MLF (which reduced the pH in 0.1–0.2 units compared with controls) and the effect of FH2 acidification (what produced and additional reduction of 0.05–0.1 pH units). The wines treated with FH2 also remained with very low volatile acidity contents close to 0.2 mg/L or lower. These results corroborate that FH2 can be used to successfully control malolactic fermentation in all still wine types (red, white, and rose) from either of the studied varieties.

Keywords

fumaric acidmalolactic fermentationphvolatile acidityFumaric acidMalolactic fermentationPhVolatile acidityWine

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Beverages due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 73/173, thus managing to position itself as a Q2 (Segundo Cuartil), in the category Food Science & Technology. Notably, the journal is positioned en el Cuartil Q2 para la agencia Scopus (SJR) en la categoría Food Science.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.11. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 1.55 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 6.37 (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-05, the following number of citations:

  • WoS: 7
  • Scopus: 11
  • Google Scholar: 5

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-05:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 34 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.

    Leadership analysis of institutional authors

    This work has been carried out with international collaboration, specifically with researchers from: France.

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (MORATA BARRADO, ANTONIO DIONISIO) and Last Author (GONZALEZ CHAMORRO, M. CARMEN).

    the author responsible for correspondence tasks has been MORATA BARRADO, ANTONIO DIONISIO.