Charnock Hannah M, Pickering Gary J, Kemp Belinda S
Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada.
Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada.
Front Microbiol. 2022 Aug 26;13:979866. doi: 10.3389/fmicb.2022.979866. eCollection 2022.
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 () 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.
糖与氨基酸、肽或蛋白质之间的美拉德反应通过复杂的多步反应途径生成无数种香气化合物。虽然美拉德反应主要是在热加工食品的背景下进行研究的，但在陈年起泡酒中已鉴定出与美拉德相关的产物，包括噻唑、呋喃和吡嗪，并伴有面包味、烤香味和焦糖香味。采用瓶内发酵传统方法生产的起泡酒一直是与起泡酒中美拉德相关化合物研究的主要焦点，这些葡萄酒要经历两次连续发酵，第二次发酵在最终的酒瓶中进行。由于生产和陈酿过程中的低温（15±3°C）和低pH值（pH 3 - 4）条件，我们得出结论，美拉德相互作用可能不会超过中间阶段。在起泡酒的背景下考虑影响美拉德反应的物理化学因素，特别是与pH值相关的反应途径以及有关低温和/或低pH值美拉德活性的现有文献。本文重点介绍了起泡酒中前体物质（氨基酸和糖）的来源和组成，以及金属离子在加速美拉德反应中的潜在作用。了解各个物理化学因素对起泡酒中美拉德反应的贡献，有助于更清楚地理解反应途径和感官结果。还描述了监测美拉德反应的分析技术进展，并确定了该主题未来研究的重要领域。
