慕萨莱思酒是新疆南疆维吾尔族最具民族特色的重要传统保健饮品,以特殊的酿酒葡萄和田红及阿瓦提红为主要原料,由传统工艺加工而成,集地域特殊性、民族独特性和文化传承性于一体,是新疆南疆特色食品的代表,其在发酵过程中主要成分的含量均发生了相应的变化,此文旨在探索慕萨莱思酒发酵过程中主要成分的变化规律,为指导生产提供科学依据.研究结果表明:还原糖、总糖均呈下降趋势,下降的速率为先快后慢,还原糖含量在第42天达到稳定,还原糖含量为33.10 g/L,总糖含量在第35天达到稳定,总糖含量为35.28 g/L;VC含量的变化为先上升后下降,最终趋于稳定,VC在发酵后第7天达到最大值0.03 mg/100 mL,在发酵的第14天达到稳定值,稳定在0.018 mg/100 mL;总酸在第7天达到最大值0.03 g/100 mL,单宁在发酵后均处于降低的趋势,在49天后含量趋于稳定;白藜芦醇在发酵后初始阶段有一定的上升趋势,在第21天趋于稳定,白藜芦醇含量为0.13 g/L.%Musalais is the most national characteristic and traditional healthy drink of Uygur in south of Xinjiang.Its main materials are special wine grape He Tian Hong and A Wa Ti Hong,produced by traditional process,which combines the geographical particularities,national identity and cultural inheritance and is representative of the south Xinjiang characteristic food.Its main components in the fermentation process all have changed.This paper aims to explore variation of main components in fermentation process,provide the scientific basis for guiding the production.Results indicated that content of both reducing sugars and total sugars are in decreasing trend,the speed of decline was rapid then became slow,the content of reducing sugar became stable at 33.10 g/L on the 42nd day,total sugar content became stable on the 35th day at 35.28 g/L;content of VC first rose then fell and became stable afterwards,vitamin c reached maximum value at 0.03mg/100mL on 7th day of fermentation;total acid reached maximum value at 0.03mg/100mL on 7th day;content of tannins had a decreasing trend and on 49th day became stable;content of resveratrol had an increasing trend during the early fermentation stage,and became stable on the 21st day at 0.13g/L.
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