Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines

Abstract

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.

The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study

“…The feature annotated as C 5 H 4 O 3 is particularly interesting. It could correspond to the 2-furancarboxylic acid, a compound derived from the oxidation of 5-hydroxymethylfurfural (5-HMF), already found in white wines [ 64 , 65 , 66 ]. 5-HMF is a well-known intermediate in the Maillard reaction and has been already found in sparkling wines [ 67 , 68 , 69 ] or could come from the oak as a thermal degradation product of furanic compounds during barrel toasting [ 70 , 71 ].…”