ArticleFood chemistry: X2023
Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production.Food chemistry: X · 2026Article
- Development of Functional Msalais Wines Rich in Amadori Compounds by Yeast Fermentation.Foods (Basel, Switzerland) · 2025Article
- Strain-Specific Therapeutic Potential ofNutrients · 2025Article
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4 authors.
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Abstract
Msalais is a traditional wine produced from naturally fermented boiled local grape juice in China. It has characteristic dried fruit and caramel odors, mainly attributed to aromatic compounds, such as furaneol and 5-methylfurfural. However, it is unclear how microbes involved in the natural fermentation of Msalais contribute to this characteristic aroma. Here, we analyzed the Msalais-fermenting microbes and aromatic compounds formed during natural Msalais fermentation by using high-throughput sequencing and gas chromatography-mass spectrometry, respectively. The analysis revealed that
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