Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines

During beer and wine production, Maillard reaction products(MRPs)are formed, which have a particular influence on the taste and aromaof the fermented beverages. Compared to beer, less is known aboutindividual Maillard compounds and especially corresponding yeast metabolitesin wine. In this study, 36 selected wines (Amarone, Ripasso, red,and white wines) were analyzed by HPLC-UV and GC-MS concerningthe 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 withvalues 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 yeastmetabolites originating from 3-DG, namely, 3-deoxyfructose and 3-deoxy-2-ketogluconicacid, 2,5-bis(hydroxymethyl)furan and 5-formyl-2-furancarboxylic acid,both formed from HMF, and the FF metabolites furfuryl alcohol andfuran-2-carboxylic acid were detected and quantitated in wines forthe first time. The amounts were between 0.1 and 53.5 mg/L with especiallyhigh contents of the oxidation products. Differences between red andwhite wines indicate that enological parameters like grape variety,production method, and aging may have an influence on the MRP contentsin wines.

Automated summary

During beer and wine production, Maillard reaction products(MRPs) are formed, affecting the taste and aroma of the beverages. This study analyzed the amounts of specific compounds (3-DG, 3-DGal, MGO, GO, HMF, and FF) in 36 selected wines using HPLC-UV and GC-MS. 3-DG was found to be the dominant compound, and several yeast metabolites were also detected for the first time. Differences between red and white wines suggested that enological parameters could influence MRP contents.