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. 2022 Apr 20;10(7):2132-2140.
doi: 10.1002/fsn3.2829. eCollection 2022 Jul.

Evolution of nonenzymatic browning during the simulated Msalais-production process in models of grape juice

Rui-Li Zhang  1   2 , Meng-Meng Zhang  1   2 , Yun-Feng Pu  1   2 , Li-Xia Zhu  1   2
Affiliations

Evolution of nonenzymatic browning during the simulated Msalais-production process in models of grape juice

Rui-Li Zhang et al. Food Sci Nutr. .

Abstract

Msalais is a wine fermented from boiled grape juice. Nonenzymatic browning (NEB) greatly affects the quality of Msalais, but to date its mechanism has not been systematically analyzed. In the current study, the evolution of NEB during Msalais production was investigated using models of grape juice. 5-Hydroxymethylfurfural (5-HMF), browning index (BI), yellowness index (YI), sample absorbance at 420 (A420), and b* increased during heating, with a clear transition point at 110 min. The Maillard reaction (MR) was the major contributor to NEB. Vitamin C (VC) facilitated NEB in the late stage of heating. During heating that lasted over 130 min, glucose contributed to NEB more than fructose, while the reverse was true for heating lasting less than 130 min. Proline (Pro) was the most important amino acid in facilitating NEB. BI and A420 decreased during fermentation, while increasing slightly during wine storage. In conclusion, this study identified the evolution of NEB during the Msalais process, which will facilitate the control of traditional Msalais production for improved wine quality.

Keywords: boiled grape juice; maillard reaction; model; msalais; nonenzymatic browning; wine.

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Conflict of interest statement

The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript or in the decision to publish the results.

Figures

FIGURE 1
FIGURE 1
The effect of models with different compositions on the evolution of nonenzymatic browning (NEB) during the concentration. Changes in 5‐hydroxymethylfurfural (5‐HMF) levels during simulated concentration of the ‘complete’ model (a). Changes in the following were determined in seven models: Browning index (BI) (b), yellowness index (YI) (c), sample absorbance at 420 (A420) (d), a* (e), and b* (f). The insets in each panel show changes of BI (b), YI (c), A420 (d), a* (e), and b* (f) in the A, P, G + F, and VC models. The data are presented as the mean ± error from three independent experiments and three replicates
FIGURE 2
FIGURE 2
The trend of changing fructose and glucose levels during concentration of the ‘complete’ model (a), and the degree of NEB in different models of individual amino acids and reducing sugars (b)
FIGURE 3
FIGURE 3
Nonenzymatic browning (NEB) evolution during fermentation of the concentrated ‘complete’ model. (a) Browning index (BI) and sample absorbance at 420 (A420) evolution; (b) changes in 5‐hydroxymethylfurfural (5‐HMF) evolution, fermentation after inoculation with vigorously fermenting cultures from a modern production plant (DaolangMslais Limited (Md)) and a traditional craft workshop (Abudu•GayitMsalais (Ma)); and (c) NEB polymerization degree (sample absorbance at 290 (A290)/A420)
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