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]
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Figures & data

Figure 1. Heatmap of aroma during Msalais wine production

Table 1. Samples collected from Awati Dao Lang Msalais Co., Ltd. in 2016

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Table 2. The potential aromatic compounds with maximum OAVs ≥ 0.1

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Table 3. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

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Table 4. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

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Figure 2. Evolution of volatile compounds during Msalais wine production based on the normalization data matrix of the determined peak area

Figure 3. Canonical correlations between sensory characteristics and aromatic compounds

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

Table 1. Samples collected from Awati Dao Lang Msalais Co., Ltd. in 2016

Table 2. The potential aromatic compounds with maximum OAVs ≥ 0.1

Table 3. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

Table 4. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

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

Figures & data

Table 1. Samples collected from Awati Dao Lang Msalais Co., Ltd. in 2016

Table 2. The potential aromatic compounds with maximum OAVs ≥ 0.1

Table 3. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

Table 4. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

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