Occurrence and evolution of amino acids during grape must cooking

Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena

“…However, after 10 h of heating their differences increase and sample variability is more pronounced in the conventional procedures. This behaviour supports the proposed heating strategy, which consists in using controlled conditions after moisture level falls to 70% (after roughly 10 h of heating under the present conditions), since the reactions of sugar dehydration that lead to furfurals formation are enhanced in acidic media with high sugars concentration and high temperature, as stated by other authors (Montecchi, Masino, Chinnici, & Antonelli, 2010).…”

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

“…HMF is an intermediate compound of the thermal-acidic sugar degradation pathway that may be responsible for the formation of polymeric compounds through the stochiometric release of three water molecules for each sugar molecule involved. Although the contribution of the Maillard reaction to melanoidins formation in grape must cannot be excluded (Montevecchi, Masino, Chinnici, & Antonelli, 2010), the absence of detectable organic nitrogen in the investigated TBVM is consistent with the presence of nitrogen-free melanoidins. Under a chemical-physical point of view, the contemporary presence of small and polymeric molecules makes the vinegar medium an unstable system and its instability it expected to increase due to the formation of new polymers throughout the aging.…”

Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’

“…Colour darkening and density enhancement are the main obvious modifications during must cooking. The other changes occurring for ‘saba’ preparation and the variables involved are presumably similar to those described for ‘pekmez’ and during must cooking for the production of traditional balsamic vinegar and ‘vino cotto’ of the Marche region, at least in the first steps of the process.…”