{rfName}
Us

Indexed in

License and use

Citations

64

Altmetrics

Grant support

This work was supported by the Centro para el Desarrollo Tecnologico Industrial (CDTI-MINECO) (Project IDI20150925) & Comenge Bodegas y Vinedos S.A. (Curiel de Duero, Spain).

Analysis of institutional authors

Morata, AntonioAuthorAntonia Banuelos, MariaAuthorLopez, CarmenCorresponding AuthorLoira, IrisAuthorPalomero, FelipeAuthorSuarez Lepe, Jose AntonioAuthor

Share

November 25, 2019
Publications
>
Article
No

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

Publicated to:Food Additives And Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 37 (2): 228-238 - 2020-02-01 37(2), DOI: 10.1080/19440049.2019.1684574

Authors: Morata, Antonio; Antonia Banuelos, Maria; Lopez, Carmen; Song, Chenli; Vejarano, Ricardo; Loira, Iris; Palomero, Felipe; Suarez Lepe, Jose Antonio;

Affiliations

Univ Politecn Madrid, ETSIAAB, Biotechnol Vegetal Biol Dept, Madrid, Spain - Author
Univ Politecn Madrid, ETSIAAB, Chem & Food Technol Dept, EnotecUPM, Madrid, Spain - Author
UPN, Fac Engn, Trujillo, Peru - Author

Abstract

Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). The use of 300-900 mg/L of fumaric acid can inhibit MLF in red wines decreasing pH by 0.2 units or more depending on the buffer capacity. When MLF was running with populations of either 7 or 8 log CFU/mL strain alpha (Oenococcus oeni) the application of 600 mg/L of fumaric acid stopped the process for more than 50 days and cells were undetected in specific media. In triangular tastings, fumaric acid was not detected at 300-600 mg/L (p < .05). In subsequent preference tests, some tasters perceived more acidity and body. Fumaric acid is a useful technological additive to improve wine microbiological stability and freshness, also allowing reduction of SO2 levels.

Keywords

acidificationfreshnessfumaric acidoenococcus oeniAcidificationAcidsAdultBacteriaColorFemaleFermentationFreshnessFumaratesFumaric acidHumansHydrogen-ion concentrationLysozymeMaleMalolactic fermentation inhibitionMiddle agedOenococcusOenococcus oeniPreservationTasteWine

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Additives And Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment 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, 2020, it was in position 30/74, thus managing to position itself as a Q2 (Segundo Cuartil), in the category Chemistry, Applied. 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 the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 4.94, which 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: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-24, the following number of citations:

  • WoS: 7
  • Scopus: 21
  • Google Scholar: 23

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 2025-07-24:

  • 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: 61 (PlumX).

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

    Leadership analysis of institutional authors

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

    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 (SUAREZ LEPE, JOSE ANTONIO).

    the author responsible for correspondence tasks has been LOPEZ DIAZ, CARMEN.