Development of Functional Msalais Wines Rich in Amadori Compounds by Yeast Fermentation.

ABSTRACT: Msalais is a type of wine made by a series of processes such as boiling and fermentation from Hotan red grape juice. The Maillard reaction occurs during the boiling of the grape juice. The Amadori compound is a product of the early stage of the Maillard reaction, which has physiological activities such as antioxidation, anti-hypertension, and anti-hyperglycemia. The purpose of this study was to develop Msalais rich in Amadori compounds by utilizing the fermentative capabilities of different yeasts. The optimal fermentation process was obtained by response surface optimization, with the key parameters as follows: Saccharomyces cerevisiae Y4 and Wickerhamomyces anomalus Y2 (as the fermenting yeasts), fermentation temperature of 28 °C, fermentation time of 14 days, yeast inocula

SUBMITTER: Yang J 

PROVIDER: S-EPMC12563688 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature