## 3 Results and Discussion
### GC-MS Analysis
The highest concentration of ethyl benzoate was present in MC-4.80 (464.60 \(\mathrm{\SIUnitSymbolMicro g}\)/L), as was also the case for ethyl acetate (125.01 \(\mathrm{\SIUnitSymbolMicro g}\)/L). Similarly, the same trend was observed in ethyl octanoate, which increased by 184.58% (MC-5.45) and 72.11% (MLC-4.80). However, the addition of lactic acid did not promote their formation significantly, and even reduced the levels of ethyl benzoate and ethyl octanoate. In addition, decreases in isopentyl acetate and benzyl acetate were noted in all the acid addition groups. [PERSON] et al. [36] suggest that the content of esters could rise or decline in the process of malotactic fermentation. And this is associated with esterase activity, malic acid consumption, pH value and ethanol content [15; 45]. Moreover, it is interesting to note that the LC group showed the highest ethyl lactate content among all the organic acid treatment groups. The content of ethyl lactate was significantly proportional to the lactic acid addition, which means that the consumed lactic acid might be directly transformed into ethyl lactate by esterification during wine aging [22]. Terpenes are mainly released from their glycoside during the alcoholic fermentation stage, and contribute to the wine with fruity, floral or spicy notes [50; 51]. In the current study, the kinds of volatiles were not affected by the addition of acids, while the compositions varied obviously. The level of linalool decreased significantly with the addition of organic acids, decreasing by 7.09-53.62% in the MC group, 7.09-53.62% in the MLC group and 33.29-45.24% in the LC group when the initial acids were adjusted from 3.50 to 5.45 g/kg. On the other hand, the \(\alpha\)-terpineol and \(\beta\)-citronello contents in all the organic acid treatment groups increased significantly, and the highest levels were detected in the treatment group with the highest acid content (5.45 g/kg). [PERSON] et al. [15] and [PERSON] et al. [45] suggested that the abilities of lactic acid bacteria to hydrolyze and release glucoside-bound aromatic compounds may not be linked to the metabolism of malodic fermentation, and may only be dependent on the bacterial strain. This indicated that the addition of acids to enhance malolactic fermentation may have no effect on the release of terpen. But the decrease in pH caused by this leads to the rearrangements of linalool into \(\alpha\)-terpineol, \(\beta\)-citronello and nerol [45; 52], which contribute significantly to the varietal flavor and aroma complexity of cherry wine. Benzaldehyde, commonly known for its almond and burnt sugar notes, was the only aldehyde compound detected in cherry wine. A similar result was reported by [PERSON] et al. [4]. During this study, the levels of benzaldehyde were significantly increased from 909.56 to 1187.53 \(\mathrm{\SIUnitSymbolMicro g}\)/L in the MC group and from 946.10 to 1419.32 \(\mathrm{\SIUnitSymbolMicro g}\)/L in the MLC group when the initial acid increased from 3.50 to 4.15 g/kg. After that, there was no positive effect on the formation of benzaldehyde with increases in the initial acid concentration. It is interesting that LC-3.50 showed the highest concentration of benzaldehyde in the LC group. This means that lactic acid might be more efficient in the formation of benzaldehyde. [PERSON] et al. [45] and [PERSON] et al. [47] suggested that benzaldehyde is mainly formed by the oxidation of benzyl alcohol or the action of microorganisms on aromatic amino acids during malolactic fermentation, and the difference among samples is caused by the utilization of organic acids during malolactic fermentation. Furthermore, small amounts of propanoic acid and eugenol were detected in some samples, imparting cherry wine with a soy and flowery aroma [26; 46; 53].