Effect of Amino Acid, Sugar, Ca²⁺, and Mg²⁺ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging

The Maillard reaction (MR) between sugars and amino acids, peptides, or proteins is understood to occur gradually during the production and aging of sparkling wines, where it contributes to caramel, roasted, and toasted aromas. Divalent metal ions can accelerate the MR, although this has not been pr...

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Principais autores:	Hannah M. Charnock, Gary J. Pickering, Belinda S. Kemp
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2025-01-01
叢編:	Molecules
主題:	sparkling wine accelerated aging Maillard reaction metal ions HS-SPME-GC/MS
在線閱讀:	https://www.mdpi.com/1420-3049/30/3/535
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