Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels

This study investigated the effects of fermentation temperatures (22 ◦C, 25 ◦C, 28 ◦C) and concentrations of grape juice Brix (26 ◦, 29 ◦, 32 ◦) on the physicochemical and aroma profiles of Musalais wine, a traditional fermented alcoholic beverage from Xinjiang, China. The results indicated that higher fermentation temperatures (28 ◦C) increased total acidity (TA) and residual sugar content (RSC), whereas lower temperatures (22 ◦C) resulted in higher pH, phenolic content, and anthocyanin...