Journal title
Frontiers in microbiologyPublication Volume
13Publication Begin page
979866
Metadata
Show full item recordAbstract
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3-4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.ae974a485f413a2113503eed53cd6c53
10.3389/fmicb.2022.979866
Scopus Count
Collections
Related articles
- Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
- Authors: Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL
- Issue date: 2017 Feb 22
- Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
- Authors: Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V
- Issue date: 2018 Nov 20
- Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
- Authors: Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC
- Issue date: 2004 Oct 20
- Sparkling wines: features and trends from tradition.
- Authors: Buxaderas S, López-Tamames E
- Issue date: 2012
- Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production.
- Authors: Tofalo R, Perpetuini G, Rossetti AP, Gaggiotti S, Piva A, Olivastri L, Cichelli A, Compagnone D, Arfelli G
- Issue date: 2022 Dec