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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Evolution of the aromatic profile of traditional Msalais wine during industrial production

Li-Xia Zhua Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China;b Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China;c Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, PR ChinaView further author information
,
Meng-Meng Zhangc Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, PR ChinaView further author information
,
Yin Shia Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China;b Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR ChinaView further author information
&
Chang-Qing Duana Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China;b Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR ChinaCorrespondence[email protected]
View further author information
Pages 911-924 | Received 04 Jan 2019, Accepted 05 Apr 2019, Published online: 17 May 2019

Citations (8)

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Weihua Wang, ZhanJiang Han, Dongqi Guo & Yanju Xiang. (2021) Renal Transcriptomics Reveals the Carcinogenic Mechanism of Ethyl Carbamate in Musalais. OncoTargets and Therapy 14, pages 1401-1416.
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Articles from other publishers (7)

María Pilar Segura-Borrego, Susana Tejero, Belén Puertas, Eva Valero, Cristina Ubeda & María Lourdes Morales. (2024) Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts. Scientia Horticulturae 323, pages 112535.
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Li-Xia Zhu, Wang hui, Meng-Meng Zhang, Ying Shi, Xiao-Feng Xiang, Yi-Bin Lan & Rui-Li Zhang. (2023) Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants. Journal of Food Composition and Analysis 116, pages 105029.
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Xiaojie Hou, Shenghuizi Chen, Yunfeng Pu, Tingting Wang, Heng Xu, Hu Li, Peng Ma & Xujie Hou. (2023) Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine. Molecules 28:3, pages 1250.
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Pradeep M. Wimalasiri, Jicheng Zhan & Bin Tian. (2022) Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace. Fermentation 8:12, pages 718.
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P.M. Wimalasiri, K.J. Olejar, R. Harrison, R. Hider & B. Tian. (2021) Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine . Australian Journal of Grape and Wine Research 28:3, pages 395-406.
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Li-Xia Zhu, Meng-Meng Zhang, Xiao-Feng Xiang, Yi-Bing Lan, Ying Shi, Chang-qing Duan & Rui-Li Zhang. (2021) 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. Food Chemistry 361, pages 129781.
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Li-Xia Zhu, Meng-Meng Zhang, Zheng Liu, Yin Shi & Chang-Qing Duan. (2019) Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking. Molecules 24:17, pages 3104.
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