Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice

Abstract

Msalais is produced by a specific technique involving fermentation of a concentrated local grape juice in China. It is made by the Uyghur people in Xinjiang, northwest China, where the production technique has been inherited for thousands of years. Concentrated grape juice is used to naturally ferment into Msalais, and is responsible for the unique characteristics of Msalais, such as its typical brown color and strong caramel odor. These characteristics are due to nonenzymatic browning (NEB) that occurs during heating, and make Msalais distinct from regular wines.Thermal processing improves food value attributes, such as organoleptic properties and, importantly, food health attri-

Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine

“…The process of furfuryl alcohol production in Msalais, which produces the very characteristic caramel odor, was also investigated during the brewing process [ 8 ]. Among other aspects, as Msalais is fermented using grape juice concentrate, Zhang [ 9 ] investigated the evolution of non-enzymatic browning during Msalais production. Twelve physicochemical parameters in fifteen traditional Msalais wine samples were comprehensively analyzed by Zhu [ 2 ] using data mining methods to understand the physicochemical properties and homogeneity among Msalais samples and the interactions between them.…”