Organic acid metabolism in cider and perry fermentations. II.—Non‐volatile organic acids of cider‐apple juices and sulphited ciders

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Abstract
The non‐volatile organic acids of cider‐apple juices and of ciders from sulphited fermentations have been separated using chromatographic methods, and identified. Several juice acids not previously detected were identified, namely mucic, benzoic, gluconic and 2‐methyl‐2,3‐dihydroxybutyric acid. During fermentation malic and gluconic acids often increased considerably in amount, appreciable quantities of succinic and lactic acids being formed together with small amounts of 2‐methyl‐, 3‐methyl‐, 2‐ethyl‐ and 3‐ethyl‐dihydroxy‐butyric acids, fumaric, α‐hydroxyglutaric and perhaps 2‐ketogluconic acids; pectic degradation gave rise to appreciable quantities of mono‐, di‐ and tri‐galacturonic acids.

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