Cherry wine measurements can vary substantially from one sample to another. In the Frontiers 2025 cherry wine flavor compounds study, samples C1 through C11 ranged from 34.93 to 318.53 g/L in total sugars, from 1.92 to 6.95 g/L in total acid, from pH 3.21 to 4.32, and from 6.50% to 29.55% alcohol by volume. These are reported measurements for the study samples, not a universal profile for every cherry wine.
Contents
- At-a-glance ranges
- Sugar measurements
- Acidity and pH
- Alcohol content
- Sample-by-sample comparison
- The distinctive C11 result
At-a-glance ranges
The study reports five measurements for each of 11 cherry wine samples: total sugars, reducing sugar, total acid, pH, and alcohol content. Together, the values show that the samples did not cluster tightly around one composition. The lowest total sugar result was 34.93 g/L in C2, while the highest was 318.53 g/L in C11. Reducing sugar ranged from 19.83 g/L in C2 to 263.20 g/L in C11.
The acidity results also covered a broad interval. C11 had the lowest total acid at 1.92 g/L. C1 had the highest at 6.95 g/L. The reported pH values extended from 3.21 in C11 to 4.32 in C1. Alcohol content ranged from 6.50% v/v in C7 to 29.55% v/v in C11.
| Measurement | Lowest reported sample | Highest reported sample |
|---|---|---|
| Total sugars | C2: 34.93 g/L | C11: 318.53 g/L |
| Reducing sugar | C2: 19.83 g/L | C11: 263.20 g/L |
| Total acid | C11: 1.92 g/L | C1: 6.95 g/L |
| pH | C11: 3.21 | C1: 4.32 |
| Alcohol content | C7: 6.50% v/v | C11: 29.55% v/v |
These minimum and maximum values describe this 11-sample set. They should not be treated as market-wide averages, production targets, or forecasts. The source label for all measurements is the Frontiers 2025 cherry wine flavor compounds study.
Sugar measurements
Total sugars were reported at 105.53 g/L for C1. C2 was substantially lower at 34.93 g/L, while C3 measured 121.43 g/L and C4 measured 131.73 g/L. C5 had 89.03 g/L, followed by 131.93 g/L for C6. The highest values among the first ten samples were 162.63 g/L in C7 and 150.63 g/L in C8. C9 measured 94.03 g/L, and C10 measured 89.97 g/L.
The C11 result was 318.53 g/L, the highest total sugar measurement in the reported set. Because the source presents sample measurements rather than a standardized product category, the numerical spread is more useful for comparison than for assigning a single sugar level to cherry wine as a whole.
Reducing sugar followed a similarly varied pattern. C1 contained 103.73 g/L. C2 contained 19.83 g/L, the lowest reported value. C3 measured 94.73 g/L, while C4 measured 110.93 g/L. The C5 result was 69.03 g/L, and C6 was 115.97 g/L. C7 measured 130.40 g/L, the highest among C1 through C10. C8 measured 120.57 g/L, C9 measured 87.10 g/L, and C10 measured 78.93 g/L.
C11 again stood apart, with 263.20 g/L of reducing sugar. The total-sugar and reducing-sugar figures are separate reported measurements, so they are retained as separate statistics here. No additional conversion or interpretation is applied.
Acidity and pH
Total acid varied even when the sugar values were relatively close. C1 recorded 6.95 g/L, the highest total acid value in the dataset. C2 recorded 4.89 g/L, and C3 recorded 3.74 g/L. C4 measured 4.98 g/L. C5 and C6 were higher, at 6.59 g/L and 6.34 g/L respectively.
C7 had 5.60 g/L of total acid. C8 was lower at 3.62 g/L, the lowest value among C1 through C10. C9 recorded 4.55 g/L, and C10 recorded 5.53 g/L. C11 had only 1.92 g/L, the lowest total acid measurement across all 11 samples.
The pH results also differed by sample. C1 measured pH 4.32, the highest reported pH. C2 was pH 3.27, while C3 was pH 4.06. C4 measured pH 3.74 and C5 measured pH 3.67. C6 was pH 3.86, followed by pH 3.75 for C7.
C8 measured pH 3.56, and C9 measured pH 4.04. C10 was pH 3.57. C11 measured pH 3.21, the lowest result in the set. The source reports both total acid and pH, but these figures are not interchangeable; each is listed according to its stated measurement.
Alcohol content
Alcohol content was below 11% v/v in ten of the reported samples. C1 measured 8.38% v/v. C2 was 10.10% v/v, and C3 was 8.67% v/v. C4 had the lowest alcohol result among C1 through C6 at 6.86% v/v. C5 measured 7.67% v/v, while C6 measured 8.00% v/v.
C7 recorded 6.50% v/v, the lowest alcohol content in the full set. C8 measured 10.45% v/v, the highest result among C1 through C10. C9 was 8.58% v/v, and C10 was 6.90% v/v.
C11 measured 29.55% v/v. This is the highest alcohol value reported in the study sample set and is presented here exactly as reported. It is not combined with the other values to produce an average, and no explanation for the difference is added because the supplied source information does not provide one.
Sample-by-sample comparison
The complete five-measurement comparison makes the variation easier to inspect. All values below come from the Frontiers 2025 cherry wine flavor compounds study.
| Sample | Total sugars (g/L) | Reducing sugar (g/L) | Total acid (g/L) | pH | Alcohol (% v/v) |
|---|---|---|---|---|---|
| C1 | 105.53 | 103.73 | 6.95 | 4.32 | 8.38 |
| C2 | 34.93 | 19.83 | 4.89 | 3.27 | 10.10 |
| C3 | 121.43 | 94.73 | 3.74 | 4.06 | 8.67 |
| C4 | 131.73 | 110.93 | 4.98 | 3.74 | 6.86 |
| C5 | 89.03 | 69.03 | 6.59 | 3.67 | 7.67 |
| C6 | 131.93 | 115.97 | 6.34 | 3.86 | 8.00 |
| C7 | 162.63 | 130.40 | 5.60 | 3.75 | 6.50 |
| C8 | 150.63 | 120.57 | 3.62 | 3.56 | 10.45 |
| C9 | 94.03 | 87.10 | 4.55 | 4.04 | 8.58 |
| C10 | 89.97 | 78.93 | 5.53 | 3.57 | 6.90 |
| C11 | 318.53 | 263.20 | 1.92 | 3.21 | 29.55 |
Several comparisons can be made directly from the table without calculating additional statistics. C2 is the lowest in both sugar columns. C1 is highest in total acid and pH. C11 is highest in both sugar columns and alcohol, while also being lowest in total acid and pH. C7 is lowest in alcohol, and C8 has the highest alcohol measurement among C1 through C10.
The distinctive C11 result
C11 is numerically distinct across all five reported measures. Its total sugars were 318.53 g/L and its reducing sugar was 263.20 g/L. Those values exceed the corresponding figures for every other listed sample. At the same time, its total acid was 1.92 g/L, below the other ten acid measurements, and its pH was 3.21, below every other reported pH value.
Its alcohol content was 29.55% v/v, also higher than the 6.50% to 10.45% v/v range reported for C1 through C10. The measurements therefore identify C11 as a separate-looking profile within this sample set, but the supplied study details do not establish why it differs or whether it represents a particular production method, formulation, or category.
For readers comparing cherry wine data, the key point is scope. These 55 measurements cover 11 named samples and five variables, all attributed to the Frontiers 2025 cherry wine flavor compounds study. They provide a compact snapshot of measured composition across those samples. They do not establish a general average, a historical trend, a retail census, or a forecast for future cherry wine production.