Odors and palatability

Flavors of organic acids range from fresh acidic (citric acid) to salty and bitter (succinic acid). This characteristic plays an important role in the wine industry. The natural malolactic conversion causes major changes in fermented beverages, red wine, and cider, which results in a decrease in the acidity of red wine and cider, and the replacement of malic acid with lactic acid, which has a weaker taste (Gomis, 1992). 

The sharp, strong acidic taste of citric acid may overpower the flavor of sweeteners and flavorants in a product if additionally added. The use of 

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