Flavor Analysis of Musalais Wine Brewing with Different Grapes in Xinjiang

To explore the flavor characteristics of Musalais wine made from different grape varieties, 'Hetian Hong' 'Red Globe' and 'Munage' were selected as raw materials for brewing Musalais. Volatile aroma components in wine samples were extracted and analyzed using SPME-GC×GC-HMS technology, and combined sensory evaluation to analyze the flavor characteristics of three types of Mussalais. The results showed that a total of 84 volatile aromatic compounds were detected in three varieties of Musalais, including 24 types of alcohols, 26 types of esters, 11 types of acids, 6 types of aldehydes, 3 types of ketones, 5 types of phenols, and 3 other types of substances. Among them, alcohols and esters accounted for a relatively large proportion. The alcohol content of Munage Musalais accounted for 37.55% of the total volatile aromatic substances, ester content accounts for 50.20%. The alcohol and ester contents of 'Hetian Hong' Musalais were 40.32% and 39.03%. 'Red Globe' Musalais contained 32.93% alcohol and 52.36% esters. Combining relative odor activity values, 11 key aromatic compounds were screened out, the main aromatic compounds in 'Munage' Musalais were ethyl butyrate, isovaleric acid ethyl ester, linalool, isovaleric acid, and 4-ethylguaiacol. The main compounds in the red Muscat variety were ethyl caproate and damascenone, while the main compounds in the red globe Muscat variety were ethyl hexanoate, ethyl caprylic acid, and ethyl phenylacetate. The sensory characteristics showed that 'Red Globe' Musalais was smooth and slightly sweet, with fruity, sweet and slightly caramelized aroma; the 'Munage' Musalais was fresh, with obvious floral and milky aroma and slightly caramelized aroma, and 'Hetian Hong' Musalais was prominent in alcoholic and nutty aroma, with typical Musalais flavor. The results of this study show the influence of raw materials on the flavor of Musalais, and provide a theoretical basis for the adoption of new varieties of Musalais in subsequent brewing.