Abudureheman Buhailiqiemu, Guo Minqiang, Zhang Jianlin, Chen Lin, Li Qian, Long Tiantian, Lv Zhuanzhuan, Huang Junli, Fang Dandan, Jiang Luxi, Ye Xingqian, Pan Haibo
Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Foods. 2025 Aug 25;14(17):2956. doi: 10.3390/foods14172956.
This study investigated the effects of fermentation temperatures (22 °C, 25 °C, 28 °C) and concentrations of grape juice Brix (26 °, 29 °, 32 °) on the physicochemical and aroma profiles of Musalais wine, a traditional fermented alcoholic beverage from Xinjiang, China. The results indicated that higher fermentation temperatures (28 °C) increased total acidity (TA) and residual sugar content (RSC), whereas lower temperatures (22 °C) resulted in higher pH, phenolic content, and anthocyanin content. Ethanol content reached its peak at 25 °C, particularly in Musalais wines produced from 29 Brix of concentrated grape juice. GC-IMS analysis identified 50 volatile organic compounds (VOCs), with esters (30%), alcohols (22%), and ketones (12%) dominating the aroma profile. Wines fermented at 22 °C exhibited the most complex VOC profiles, characterized by fruity esters (ethyl propanoate) and caramel-like ketones (4-methyl-2-pentanone). In contrast, fermentation at 28 °C produced simpler alcohol-dominated aroma profiles. Multivariate analysis (PCA and PLS-DA) confirmed distinct clustering based on temperature, with 19 key markers (ethyl 2-methylpentanoate, 3-octanone) differentiating the Musalais wines. Correlation analysis revealed strong relationships between ethanol, TA, RSC, and specific VOCs. Hierarchical clustering grouped the wines into two categories: those fermented at 22 °C (fruity and rich in complexity) and those fermented at 25-28 °C (alcoholic and simpler profiles). These findings demonstrate that fermentation temperature significantly impacts Musalais wine quality, with 22 °C being optimal for aroma complexity, while 25 °C provided a balance between ethanol production and antioxidant retention. Brix levels of concentrated grape juice modulated acidity and sweetness. This study offers practical insights for optimizing Musalais wine production through controlled fermentation conditions.
本研究调查了发酵温度（22℃、25℃、28℃）和葡萄汁波美度浓度（26°、29°、32°）对慕萨莱思葡萄酒理化性质和香气特征的影响，慕萨莱思葡萄酒是一种来自中国新疆的传统发酵酒精饮料。结果表明，较高的发酵温度（28℃）会增加总酸度（TA）和残糖含量（RSC），而较低的温度（22℃）会导致较高的pH值、酚类物质含量和花青素含量。乙醇含量在25℃时达到峰值，尤其是由波美度为29的浓缩葡萄汁酿造的慕萨莱思葡萄酒。气相色谱-离子迁移谱（GC-IMS）分析鉴定出50种挥发性有机化合物（VOCs），其中酯类（30%）、醇类（22%）和酮类（12%）主导了香气特征。在22℃发酵的葡萄酒表现出最复杂的VOCs谱，其特征为水果酯类（丙酸乙酯）和焦糖样酮类（4-甲基-2-戊酮）。相比之下，在28℃发酵产生的香气特征以较简单的以酒精为主。多变量分析（主成分分析和偏最小二乘判别分析）证实了基于温度的明显聚类，有19个关键标志物（2-甲基戊酸乙酯、3-辛酮）可区分慕萨莱思葡萄酒。相关性分析揭示了乙醇、TA、RSC和特定VOCs之间的强相关性。层次聚类将葡萄酒分为两类：在22℃发酵的葡萄酒（果香浓郁且复杂度高）和在25-28℃发酵的葡萄酒（酒精味浓且香气较简单）。这些发现表明，发酵温度对慕萨莱思葡萄酒质量有显著影响，22℃最适合香气复杂度，而25℃在乙醇产量和抗氧化剂保留之间取得了平衡。浓缩葡萄汁的波美度水平调节了酸度和甜度。本研究为通过控制发酵条件优化慕萨莱思葡萄酒生产提供了实用见解。
