{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T19:07:55Z","timestamp":1789240075621,"version":"build-2803163510"},"reference-count":43,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,11]],"date-time":"2025-09-11T00:00:00Z","timestamp":1757548800000},"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","award":["2023D03015"],"award-info":[{"award-number":["2023D03015"]}]},{"name":"Special Training Program of the Natural Science Foundation","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 correlation between flavor compounds and basic physicochemical properties of ordinary wine and Musalais wine with different pretreatment processes derived from Cabernet Sauvignon grapes. Key findings revealed significant differences in volatile compositions between Cabernet Sauvignon Musalais and the control group (ordinary wine, conventional Cabernet Sauvignon wine). Musalais samples exhibited certain commonalities in volatile profiles across different fermentation temperatures, and significant distinctions were also observed. Gas chromatography\u2013ion mobility spectrometry (GC-IMS) identified 32 volatile compounds, with esters being the predominant contributors. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) based on the peak volumes of the 32 variables demonstrated that the first two principal components accounted for 72.2% of the cumulative variance, enabling effective differentiation of wine samples from the ordinary wine and Musalais of different treatment groups. PLS-DA further screened 13 characteristic biomarkers from the 32 volatile compounds through variable importance in projection (VIP) scoring. A correlation analysis was conducted on the basic indicators and volatile components of ordinary wine and three Musalais wines under different treatments, revealing differences both among the basic indicators (such as residual sugar, total phenolics, total acidity, total flavonoids, pH, and ethanol content) and between these indicators and volatile components. This methodology provides novel insights into crafting Cabernet Sauvignon Musalais with a unique flavor profile, advancing the optimization of fermentation strategies for traditional Chinese fruit wines.<\/jats:p>","DOI":"10.3390\/foods14183172","type":"journal-article","created":{"date-parts":[[2025,9,11]],"date-time":"2025-09-11T14:23:50Z","timestamp":1757600630000},"page":"3172","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography\u2013Ion Mobility Spectrometry (GC-IMS)"],"prefix":"10.3390","volume":"14","author":[{"given":"Jianlin","family":"Zhang","sequence":"first","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5369-2747","authenticated-orcid":false,"given":"Buhailiqiemu","family":"Abudureheman","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minqiang","family":"Guo","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Chen","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Li","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuanzhuan","family":"Lv","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiantian","family":"Long","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuai","family":"Zhu","sequence":"additional","affiliation":[{"name":"Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China"},{"name":"Key Laboratory for Quality Testing of Musalais, Aksu 843000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Pan","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingqian","family":"Ye","sequence":"additional","affiliation":[{"name":"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,11]]},"reference":[{"key":"ref_1","first-page":"121","article-title":"Isolation, identification, and application of yeast in Awati red grape","volume":"50","author":"Cheng","year":"2024","journal-title":"Food Ferment. Ind."},{"key":"ref_2","unstructured":"Zhao, Y. (2022). Research on brand construction of Avatimusales under the Background of Rural Revitalization. [Master\u2019s Thesis, Tarim University]."},{"key":"ref_3","unstructured":"Zhu, L.X. (2024). Science and Technology of Museles, China Light Industry Press."},{"key":"ref_4","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_5","unstructured":"Li, Z.J. (2024). Research on New Product Development and Quality of Musalais. [Master\u2019s Thesis, Tarim University]."},{"key":"ref_6","first-page":"120","article-title":"Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae","volume":"44","author":"Tang","year":"2025","journal-title":"China Brew."},{"key":"ref_7","first-page":"133","article-title":"Isolation, identification and succession of bacteria during spontaneous fermentation of Musalais in southern Xinjiang","volume":"7","author":"Zhu","year":"2010","journal-title":"China Brew."},{"key":"ref_8","first-page":"38","article-title":"Quantitative Descriptive Analysis of Sensory Characteristics of Musalais from A\u2019wati, Xinjiang","volume":"34","author":"Zhu","year":"2013","journal-title":"Food Sci."},{"key":"ref_9","unstructured":"Zou, Y.Q. (2021). Design of a Wine Factory with an Annual Output of 500 Tons of Musallas. [Master\u2019s Thesis, Tarim University]."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Zhu, L.X., Zhang, M.M., Liu, Z., Shi, Y., and Duan, C.Q. (2019). Levels of furaneol in Msalais wines: A comprehensive overview of multiple stages and pathways of its formation during Msalais winemaking. Molecules, 24.","DOI":"10.3390\/molecules24173104"},{"key":"ref_11","first-page":"252","article-title":"Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits","volume":"46","author":"Xu","year":"2025","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"129781","DOI":"10.1016\/j.foodchem.2021.129781","article-title":"Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests","volume":"361","author":"Zhu","year":"2021","journal-title":"Food Chem."},{"key":"ref_13","first-page":"244","article-title":"Effects of\u2019 Cabernet Sauvignongrape fruit maturity on aromasubstances and sensory characteristics of wine","volume":"50","author":"Li","year":"2024","journal-title":"Food Ferment. Ind."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Abudureheman, B., Guo, M.Q., Zhang, J.L., Chen, L., Li, Q., Long, T.T., Lv, Z.Z., Huang, J.L., Fang, D.D., and Jiang, L.X. (2025). Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels. Foods, 14.","DOI":"10.3390\/foods14172956"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1007\/s00217-020-03471-6","article-title":"Efect 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_16","unstructured":"Li, H., Wang, H., and Yuan, C.L. (2023). Wine Technology, Science Press. [2nd ed.]."},{"key":"ref_17","unstructured":"Li, Y.J. (2023). Process Regulation of Key Fermentation Aroma of \u2018Cabernet Sauvignon\u2019 dry Red Wine from Eastern Foothill of Helan Mountain. [Master\u2019s Thesis, Ningxia University]."},{"key":"ref_18","unstructured":"(2006). Analytical Methods of Wine and Fruit Wine (Standard No. GB\/T 15038-2006)."},{"key":"ref_19","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_20","first-page":"199","article-title":"Optimization of Fermentation Process of Grape Medicine Mulberry Wine and Its Antioxidant and Bile Acid Binding Capacity in Vitro","volume":"43","author":"Zununa","year":"2022","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Osorio Alises, M., S\u00e1nchez-Palomo, E., and Gonz\u00e1lez Vi\u00f1as, M.A. (2024). Effects of winemaking techniques on the volatile compounds of Chelva wines. Food Biosci., 59.","DOI":"10.1016\/j.fbio.2024.104121"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"101126","DOI":"10.1016\/j.fochx.2024.101126","article-title":"Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel","volume":"21","author":"Jiang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"101960","DOI":"10.1016\/j.fochx.2024.101960","article-title":"Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF","volume":"24","author":"Jiang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"100556","DOI":"10.1016\/j.fochx.2022.100556","article-title":"HS-SPME-GC\u00d7GC\/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste","volume":"17","author":"Liao","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_25","first-page":"214","article-title":"Evaluation of Wine Based on Statistical Analysis Models","volume":"18","author":"Xu","year":"2021","journal-title":"Mod. Food"},{"key":"ref_26","first-page":"244","article-title":"Establishment of You ta zi quality evaluation system based on multivariate statistical analysis method","volume":"47","author":"Li","year":"2021","journal-title":"Food Ferment. Ind."},{"key":"ref_27","first-page":"229","article-title":"Comprehensive evaluation of tea cultivars suitable for Matcha based on multivariate statistical analysis","volume":"44","author":"Yuan","year":"2023","journal-title":"Food Sci."},{"key":"ref_28","first-page":"170","article-title":"Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis","volume":"45","author":"Qi","year":"2024","journal-title":"Food Sci."},{"key":"ref_29","first-page":"219","article-title":"Identification of Characteristic Volatiles in Vinegar Prepared with Monascus-fermented Rice during Acetic Acid Fermentation Using Multivariate Statistical Analysis","volume":"43","author":"Gao","year":"2022","journal-title":"Food Sci."},{"key":"ref_30","first-page":"244","article-title":"Quality Improvement of Cabernet Sauvignon Wine Treated by Cold Maceration and Tannin","volume":"36","author":"Qu","year":"2020","journal-title":"Mod. Food Sci. Technol."},{"key":"ref_31","first-page":"77","article-title":"Color Dynamics during the Process of Musalais","volume":"39","author":"Zhang","year":"2018","journal-title":"Food Res. Dev."},{"key":"ref_32","first-page":"134396","article-title":"Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah ros\u2019e wines","volume":"403","author":"Emmanuelle","year":"2022","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1556\/066.2023.00037","article-title":"The influence of different pretreatment methods on the quality of wines made from table grapes","volume":"52","author":"Zhang","year":"2023","journal-title":"Acta Aliment."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"100805","DOI":"10.1016\/j.fochx.2023.100805","article-title":"Characterization of volatile flavor compounds from fish maw soaked in five different seasonings","volume":"19","author":"Miao","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_35","first-page":"280","article-title":"Effects of traditional high temperature distillation and pervaporation membrane separation technologies on aroma compounds of Thompson seedless spirit based on sensory and GC-IMS analysis","volume":"49","author":"Li","year":"2023","journal-title":"Food Ferment. Ind."},{"key":"ref_36","unstructured":"Chen, S.H.Z. (2022). Study on The Characteristic Aroma of Musalais. [Master\u2019s Thesis, Tarim University]."},{"key":"ref_37","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_38","doi-asserted-by":"crossref","unstructured":"Zhang, B.S., Sun, Z.G., Lin, L.C., Zhang, C.Y., and Wei, C.H. (2023). Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description. Foods, 12.","DOI":"10.3390\/foods12040795"},{"key":"ref_39","first-page":"341","article-title":"Analysis of Volatile Components of Boletus edulis from Different Areas in Yunnan Based on GC-IMS Fingerprint","volume":"24","author":"Li","year":"2024","journal-title":"J. Chin. Inst. Food Sci. Technol."},{"key":"ref_40","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_41","first-page":"348","article-title":"The Grade Discrimination Method of Strong-Flavor Baijiu Based on GC-IMS","volume":"25","author":"Wang","year":"2025","journal-title":"J. Chin. Inst. Food Sci. Technol."},{"key":"ref_42","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_43","doi-asserted-by":"crossref","first-page":"100653","DOI":"10.1016\/j.fochx.2023.100653","article-title":"Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation","volume":"18","author":"Zhang","year":"2023","journal-title":"Food Chem. X"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/18\/3172\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:44:02Z","timestamp":1760035442000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/18\/3172"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,11]]},"references-count":43,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["foods14183172"],"URL":"https:\/\/doi.org\/10.3390\/foods14183172","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,11]]}}}