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The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines1.52 MB
Published VersionCC BY V4.0, Open Access
Journal article
The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines
Oeno One, Vol.57(2), pp.303-322
2023
Abstract
Liqueur d’expedition (dosage) is a final sugar addition made to sparkling wine which determines the sweetness and balance of the finished product. In the present study, the influence of dosage sugar composition on Maillard reaction-associated products and precursors in traditional method (bottle-fermented) sparkling wines was evaluated over 18-months of storage in climate-controlled cellar conditions (14 °C, 70 % relative humidity). Evaluated dosage sugar-types included glucose, fructose, cane-derived sucrose, beet-derived sucrose, maltose, and Must Concentrate Rectified (MCR) Sucraisin®, which were compared to a zero dosage (no sugar added) control. Maillard reaction-associated products were quantified by headspace solid-phase microextraction coupled to gas-chromatography-mass spectrometry (HS-SPME-GC/MS), and precursors including sugars and amino acids, were measured by enzymatic assay and proton (1H) nuclear magnetic resonance (NMR) spectroscopy, respectively. Partial least squares discriminant analysis (PLS-DA) was used to effectively discriminate between wines based on aging duration but did not adequately separate wines treated with different dosage sugar-types. Decreases in alanine and glycine were observed after 18-months of cellar aging, suggesting that Maillard reaction product formation may be partially related to their depletion. Benzaldehyde and ethyl-3-mercaptopropionate were identified as discriminatory Maillard reaction-associated compounds when comparing 0- and 18-month aged wines, with benzaldehyde increasing and ethyl-3-mercaptopropionate decreasing over the aging period. This research contributes to an increased understanding of Maillard reaction pathways in the unique low-temperature and low pH sparkling wine matrix and establishes the relatively greater effect of aging duration compared to dosage sugar-type on the formation of Maillard reaction-associated products. The combined application of HS-SPME-GC/MS and 1H NMR based metabolomics presents new insights into the chemical composition of sparkling wines during aging.
Details
- Title
- The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines
- Authors
- Hannah Charnock (Author) - Brock UniversityGary J Pickering (Author) - University of the Sunshine Coast, Queensland, Sustainability Research ClusterBelinda S Kemp (Corresponding Author) - Brock University
- Publication details
- Oeno One, Vol.57(2), pp.303-322
- Publisher
- Institut des Sciences de la Vigne et du Vin (I S V V)
- Date published
- 2023
- DOI
- 10.20870/oeno-one.2023.57.2.7370
- ISSN
- 2494-1271
- Copyright note
- This article is published under the Creative Commons licence (CC BY 4.0).
- Grant note
- RGPIN-2018-04783/ National Sciences and Engineering Research Council of Canada (NSERC) Discovery Grant NSERC Canadian Graduate Scholarship
- Organisation Unit
- University of the Sunshine Coast, Queensland; Sustainability Research Cluster
- Language
- English
- Record Identifier
- 99734297302621
- Output Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Food Science & Technology
- Horticulture