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

Msalais is a wine made by a series of processes such as boiling and fermentation after hotan red grape juice. Maillard reaction occurs during boiling. Amadori compound is a product of the early stage of Maillard reaction, which has physiological activities such as anti-oxidation, anti-hypertension and anti-hyperglycemia. The purpose of this study was to develop a kind of Msalais rich in Amadori compounds by using the fermentation performance of different yeasts. The optimal fermentation process was obtained by response surface optimization ( Saccharomyces cerevisiae Y4 and Wickerhamomyces anomalus Y2, fermentation temperature 28°C, fermentation time 14 days, yeast inoculation amount 2%, V/V, ratio of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae 2:1). At the same time, HPLC-ELSD was used to detect Amadori compounds. The contents of Fru-Pro and Fru-Asp in the optimal fermentation process were 0.2867±0.0115g/L and 0.0203±0.0014g/L, respectively, which were 0.0702 g/L and 0.026g/L higher than those of 0.2165±0.0022g/L and 0.0177±0.0008g/L of commercially available cotton Msalais. With the increase of Amadori compounds, the antioxidant activity was significantly improved. The DPPH free radical scavenging ability was 116.37±1.79 μmol Trolox/sample, which was 53.01μmol Trolox/L sample higher than that of commercial Msalais. The ABTS free radical scavenging ability was 142.51±1.98 μmol Trolox/L sample, which was 68.23μmol Trolox/L sample higher than that of commercial Msalais. The total oxygen free radical absorption capacity was 132.74±6.36μmol Trolox/L sample, which was 60.12μmol Trolox/L higher than that of the commercial Msalais.