{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T16:32:47Z","timestamp":1790785967561,"version":"4.1.0"},"reference-count":45,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,25]],"date-time":"2025-08-25T00:00:00Z","timestamp":1756080000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Training Program of the Natural Science Foundation, Xinjiang Uyghur Autonomous Region, China","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Special Training Program of the Natural Science Foundation, Xinjiang Uyghur Autonomous Region, China","award":["PT202102"],"award-info":[{"award-number":["PT202102"]}]},{"name":"Key Laboratory of Musalles quality testing, Xinjiang Institute of Technology","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Key Laboratory of Musalles quality testing, Xinjiang Institute of Technology","award":["PT202102"],"award-info":[{"award-number":["PT202102"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the effects of fermentation temperatures (22 \u00b0C, 25 \u00b0C, 28 \u00b0C) and concentrations of grape juice Brix (26 \u00b0, 29 \u00b0, 32 \u00b0) 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 \u00b0C) increased total acidity (TA) and residual sugar content (RSC), whereas lower temperatures (22 \u00b0C) resulted in higher pH, phenolic content, and anthocyanin content. Ethanol content reached its peak at 25 \u00b0C, 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 \u00b0C 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 \u00b0C 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 \u00b0C (fruity and rich in complexity) and those fermented at 25\u201328 \u00b0C (alcoholic and simpler profiles). These findings demonstrate that fermentation temperature significantly impacts Musalais wine quality, with 22 \u00b0C being optimal for aroma complexity, while 25 \u00b0C 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.<\/jats:p>","DOI":"10.3390\/foods14172956","type":"journal-article","created":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T06:26:14Z","timestamp":1756189574000},"page":"2956","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5369-2747","authenticated-orcid":false,"given":"Buhailiqiemu","family":"Abudureheman","sequence":"first","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minqiang","family":"Guo","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianlin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiantian","family":"Long","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuanzhuan","family":"Lv","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junli","family":"Huang","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dandan","family":"Fang","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luxi","family":"Jiang","sequence":"additional","affiliation":[{"name":"Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingqian","family":"Ye","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Pan","sequence":"additional","affiliation":[{"name":"Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1007\/s00217-020-03471-6","article-title":"Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)","volume":"246","year":"2020","journal-title":"Eur. Food Res. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.aca.2004.01.023","article-title":"Differentiation of red winemaking technologies by phenolic and volatile composition","volume":"513","author":"Spranger","year":"2004","journal-title":"Anal. Chim. Acta"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Tang, R., Abudureheman, B., Zhang, J.L., Chen, L., Li, H.Y., Zhu, S., Guo, M.Q., Huang, J.L., Zhu, X., and Ye, X.Q. (2025). Fermentation dynamics: Microbial and metabolite shifts in Musalais wine. J. Agric. Food Res., 23.","DOI":"10.1016\/j.jafr.2025.102204"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Yang, F., Chen, C., Ni, D.R., Yang, Y.B., Tian, J.H., Li, Y.Y., Chen, S.G., Ye, X.Q., and Wang, L. (2023). Effects of fermentation on bioactivity and the composition of polyphenols contained in polyphenol-rich foods: A Review. Foods, 12.","DOI":"10.3390\/foods12173315"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"2998","DOI":"10.1039\/C8FO00250A","article-title":"Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion","volume":"9","author":"Du","year":"2018","journal-title":"Food Funct."},{"key":"ref_6","first-page":"163","article-title":"Effect of different fermentation methods on the aroma and sensory characteristics of Musalais wine","volume":"446","author":"Zhu","year":"2025","journal-title":"Zhongguo Niangzao"},{"key":"ref_7","first-page":"182","article-title":"Fermentation process optimization and quality analysis of red grape Musalais in Xinjiang","volume":"43","author":"Wu","year":"2024","journal-title":"Zhongguo Niangzao"},{"key":"ref_8","first-page":"1","article-title":"Research on product development and response surface optimization of Msalais pear","volume":"3","author":"Li","year":"2025","journal-title":"Agric. Prod. Process."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1002\/jib.26","article-title":"Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China","volume":"118","author":"Zhu","year":"2012","journal-title":"J. Inst. Brew."},{"key":"ref_10","first-page":"32","article-title":"Study on the quality and aroma components of Musalais by different treatments","volume":"35","author":"Gao","year":"2019","journal-title":"Food Mach."},{"key":"ref_11","first-page":"242","article-title":"Changes of volatile components in Musalais by E-nose and GC-MS","volume":"39","author":"Zhang","year":"2018","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Yang, B., He, S., Liu, Y., Liu, B., Ju, Y., Kang, D., Sun, X., and Fang, Y. (2020). Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries. Food Chem., 314.","DOI":"10.1016\/j.foodchem.2020.126170"},{"key":"ref_13","first-page":"1766","article-title":"Uncertainty evaluation for the determination of alcohol content in re-test compound wine by pycnometric method","volume":"12","author":"Cai","year":"2021","journal-title":"J. Food Saf. Qual."},{"key":"ref_14","unstructured":"Association of Official Analytical Chemists Inc. (2025, July 08). Changes in official methods of analysis of the Association of Official Analytical Chemists, Second supplement, 1991 to the fifteenth edition 1991, pp. 61\u2013117. Available online: https:\/\/www.scirp.org\/reference\/referencespapers?referenceid=440931."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1007\/s43393-021-00074-4","article-title":"Effect of fermentation parameters on physicochemical and sensory properties of Burans wine","volume":"2","author":"Yadav","year":"2022","journal-title":"Syst. Microbiol. Biomanufacturing"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Varo, M.A., Martin-Gomez, J., Serratosa, M.P., and Merida, J. (2022). Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine. LWT, 163.","DOI":"10.1016\/j.lwt.2022.113585"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Cheng, Y., Wang, Y., Yuan, T., Xie, J., Yu, Q., and Chen, Y. (2024). Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu. Food Res. Int., 197.","DOI":"10.1016\/j.foodres.2024.115218"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Sharma, A., Yadav, M., Sharma, N., Kumari, A., Kaur, S., Meenu, M., and Garg, M. (2022). Comparison of wheatgrass juices from colored wheat (white, black, blue, and purple) for health promoting phytochemicals. Food Res. Int., 161.","DOI":"10.1016\/j.foodres.2022.111833"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Jiang, P., Miao, X., Li, J., Qi, H., Shang, S., and Dong, X. (2024). Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF. Food Chem. X, 24.","DOI":"10.1016\/j.fochx.2024.101960"},{"key":"ref_20","unstructured":"Liu, W. (2005). A Study on Ohmic Heating Properties and Its Physical-Chemical Characters of Fruit Juice with Fruit Particles. [Ph.D. Thesis, Jilin University]."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Du, Q., Zhi, R.J., Zang, X.M., Qu, R., Ye, D.Q., Nan, H., and Liu, Y.L. (2024). Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation. LWT-Food Sci. Technol., 191.","DOI":"10.1016\/j.lwt.2023.115705"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s13197-024-06005-0","article-title":"Antioxidant content following fermentation of lemongrass for herbal beverage development","volume":"61","author":"Don","year":"2024","journal-title":"J. Food Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Zhang, J., Chen, D., Chen, X., Kilmartin, P., and Quek, S.Y. (2019). The influence of vinification methods and cultivars on the volatile and phenolic profiles of fermented alcoholic beverages from cranberry. Antioxidants, 8.","DOI":"10.3390\/antiox8050144"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1544","DOI":"10.1007\/s11947-020-02496-9","article-title":"The impact of temperature treatments on elicitation of the phenylpropanoid pathway, phenolic accumulations and antioxidative capacities of common bean (Phaseolus vulgaris) sprouts","volume":"13","author":"Ampofo","year":"2020","journal-title":"Food Bioprocess Technol."},{"key":"ref_25","first-page":"225","article-title":"Comparison of enological characteristics between fresh apple juice and juice concentrate","volume":"32","author":"Zhou","year":"2011","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1007\/s13197-017-2571-2","article-title":"Effect of water quality on the main components in Fuding white tea infusions","volume":"54","author":"Zhang","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_27","first-page":"176","article-title":"Aroma threshold and binary synergy of furanone, 5-methylfurfural and 3-methylthiopropanol in Musalais wine","volume":"44","author":"Qiao","year":"2023","journal-title":"Food Sci."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Miao, X., Li, S., Shang, S., Sun, N., Dong, X., and Jiang, P. (2023). Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. Food Chem. X, 19.","DOI":"10.1016\/j.fochx.2023.100805"},{"key":"ref_29","first-page":"278","article-title":"Feature analysis and identification of Baijiu based on gas chromatography-ion migration spectrometry","volume":"23","author":"Lu","year":"2023","journal-title":"J. Chin. Inst. Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Hou, R., Jelley, R.E., van Leeuwen, K.A., Pinu, F.R., Fedrizzi, B., and Deed, R.C. (2023). Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release. FEMS Yeast Res., 23.","DOI":"10.1093\/femsyr\/foad031"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"4069","DOI":"10.1093\/jxb\/erz319","article-title":"Sulfur nutrition: Impacts on plant development, metabolism, and stress responses","volume":"70","author":"Kopriva","year":"2019","journal-title":"J. Exp. Bot."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Sirisena, S., Chan, S., Roberts, N., Dal Maso, S., Gras, S.L., and Martin, G. (2024). Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition. Food Chem., 437.","DOI":"10.1016\/j.foodchem.2023.137906"},{"key":"ref_33","first-page":"201","article-title":"Flavor contribution of esters in lager beers and an analysis of their flavor thresholds","volume":"75","author":"Xu","year":"2017","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Alves, V., Gon\u00e7alves, J., Figueira, J.A., Ornelas, L.P., Branco, R.N., C\u00e2mara, J.S., and Pereira, J.A. (2020). Beer volatile fingerprinting at different brewing steps. Food Chem., 326.","DOI":"10.1016\/j.foodchem.2020.126856"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Wang, F., Zhao, P., Du, G., Zhai, J., Guo, Y., and Wang, X. (2024). Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques. Food Chem., 456.","DOI":"10.1016\/j.foodchem.2024.139981"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Alises, M.O., Sanchez-Palomo, E., and Gonz\u2019alez-Vinas, M.A. (2023). Effects of winemaking techniques on the volatile compounds of Chelva wines. Food Biosci., 59.","DOI":"10.1016\/j.fbio.2024.104121"},{"key":"ref_37","first-page":"121","article-title":"Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds","volume":"13","author":"Cao","year":"2023","journal-title":"Res. Rep."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.foodchem.2005.01.012","article-title":"Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat \u201ca petit grains\u201d wines and effect of skin contact","volume":"95","author":"Cabezudo","year":"2006","journal-title":"Food Chem."},{"key":"ref_39","first-page":"1933","article-title":"Volatile components analysed by HS-SPME-GC-MS in different parts of fruiting bodies and nutritional composition of Oudemansiella raphanipes","volume":"39","author":"Xu","year":"2020","journal-title":"Mycosystema"},{"key":"ref_40","first-page":"368","article-title":"Characterization of volatile organic compounds of Giant Salamander (Andrias davidianus) oil adulterated with different amounts of peanut oil by gas chromatography-ion mobility spectrometry combined with chemometrics","volume":"44","author":"Jin","year":"2023","journal-title":"Food Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1638","DOI":"10.1007\/s12161-021-02186-y","article-title":"Total fungi counts and metabolic dynamics of volatile organic compounds in paddy contaminated by Aspergillus niger during storage employing gas chromatography-ion mobility spectrometry","volume":"15","author":"He","year":"2022","journal-title":"Food Anal. Methods"},{"key":"ref_42","first-page":"232","article-title":"Differential analysis of aroma components of Huangguanyin Oolong tea from different geographical origins using electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry","volume":"44","author":"Shao","year":"2023","journal-title":"Food Sci."},{"key":"ref_43","first-page":"279","article-title":"Effects of frying time on volatile flavor compounds in fried pepper (Zanthoxylum bungeanum) oil as analyzed by gas chromatography-ion mobility spectrometry and multivariate statistical analysis","volume":"43","author":"Ni","year":"2022","journal-title":"Food Sci."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Zhang, Y., Tong, X.Y., Chen, B.J., Wu, S.H., Wang, X., Zheng, Q., Jiang, F., and Qiao, Y.J. (2023). Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation. Food Chem. X, 18.","DOI":"10.1016\/j.fochx.2023.100653"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Jiang, C., Liu, Y., Jin, W., Zhu, K., Miao, X., Dong, X., and Jiang, P. (2024). Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel. Food Chem. X, 21.","DOI":"10.1016\/j.fochx.2024.101126"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/17\/2956\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:32:15Z","timestamp":1760034735000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/17\/2956"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8,25]]},"references-count":45,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["foods14172956"],"URL":"https:\/\/doi.org\/10.3390\/foods14172956","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,8,25]]}}}