Palaeography

Robinson, Pamela

doi:10.1093/gao/9781884446054.article.t064790

Cited by 1 publication

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“…In red wine production, increased oxygen is also introduced during many process steps. In addition to pumping-over processes, micro-oxidation (a controlled supply of small amounts of oxygen into the must and wine), which takes place during fermentation and mazeration in wooden barrels and is used to increase color intensity and prevent undesirable reductive processes, should be mentioned . The highest metabolite contents were measured in Amarone wines.…”

Section: Resultsmentioning

confidence: 99%

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Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines

Kertsch,

Wagner,

Henle

2023

J. Agric. Food Chem.

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During beer and wine production, Maillard reaction products (MRPs) are formed, which have a particular influence on the taste and aroma of the fermented beverages. Compared to beer, less is known about individual Maillard compounds and especially corresponding yeast metabolites in wine. In this study, 36 selected wines (Amarone, Ripasso, red, and white wines) were analyzed by HPLC-UV and GC−MS concerning the amounts of 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), methylglyoxal (MGO), glyoxal (GO), 5-hydroxymethylfurfural (HMF), and furfural (FF). 3-DG was found to be the dominant compound with values from 3.3 to 35.1 mg/L. The contents of 3-DGal, MGO, GO, HMF, and FF were in a single digit range. In addition to MRPs, the yeast metabolites originating from 3-DG, namely, 3-deoxyfructose and 3-deoxy-2-ketogluconic acid, 2,5bis(hydroxymethyl)furan and 5-formyl-2-furancarboxylic acid, both formed from HMF, and the FF metabolites furfuryl alcohol and furan-2-carboxylic acid were detected and quantitated in wines for the first time. The amounts were between 0.1 and 53.5 mg/L with especially high contents of the oxidation products. Differences between red and white wines indicate that enological parameters like grape variety, production method, and aging may have an influence on the MRP contents in wines.

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Section: Resultsmentioning

confidence: 99%

“…Furthermore, malolactic fermentation takes place during red wine production, where bacterial strains form an increased amount of acids from the substrates in the must . In white wines, this takes place only facultatively . In red wine production, increased oxygen is also introduced during many process steps.…”

Section: Resultsmentioning

confidence: 99%