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The Maillard reaction in traditional method sparkling wine
Hannah M Charnock1, Gary J Pickering1,2,3,4, Belinda S Kemp1,2
1Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada.
Frontiers in Microbiology
|September 12, 2022
Summary
The Maillard reaction in sparkling wine, particularly bottle-fermented types, produces complex aroma compounds. Low temperatures and pH suggest these reactions may stall at intermediate stages, impacting wine flavor profiles.
Area of Science:
- Food Chemistry
- Enology
- Sensory Science
Background:
- The Maillard reaction, crucial for food aroma, is typically studied in thermally processed foods.
- Maillard-associated compounds (thiazoles, furans, pyrazines) and related aromas (bready, roasted, caramel) are found in aged sparkling wines.
- Bottle-fermented sparkling wines (Méthode Champenoise) undergo two fermentations, with the second in the final bottle.
Purpose of the Study:
- To investigate the Maillard reaction in sparkling wine production and aging.
- To analyze the influence of physicochemical factors (low temperature, low pH) on Maillard pathways.
- To explore precursor species, metal ion roles, and analytical advancements for Maillard reactions in sparkling wine.
Main Methods:
- Consideration of physicochemical factors affecting the Maillard reaction in sparkling wine.
- Review of pH-dependent pathways and low-temperature/low-pH Maillard activity literature.
- Analysis of precursor species (amino acids, sugars) and potential metal ion catalysis.
Main Results:
- Maillard reaction products are identified in aged sparkling wines, contributing to complex aromas.
- Low temperature (15±3°C) and pH (3-4) conditions may limit Maillard reactions to intermediate stages.
- Physicochemical factors significantly influence Maillard reaction pathways and sensory outcomes in sparkling wine.
Conclusions:
- Understanding Maillard reaction dynamics in sparkling wine requires considering specific production conditions.
- The limited progression of Maillard reactions under typical sparkling wine conditions impacts aroma development.
- Further research using advanced analytical techniques is needed to fully elucidate Maillard reaction contributions to sparkling wine quality.
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