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.