The impact of dosage sugar-type and aging on Maillard reaction-associated products in traditional method sparkling wines

Liqueur d’expedition (dosage) is a final sugar addition made to sparkling wine which determines the sweetness and balance of finished product. In present study, influence dosage composition on Maillard reaction-associated products precursors in traditional method (bottle-fermented) wines was evaluated over 18-months storage climate-controlled cellar conditions (14 °C, 70 % relative humidity). Evaluated sugar-types included glucose, fructose, cane-derived sucrose, beet-derived maltose, Must Concentrate Rectified (MCR) Sucraisin®, were compared zero (no added) control. quantified by headspace solid-phase microextraction coupled gas-chromatography-mass spectrometry (HS-SPME-GC/MS), including sugars amino acids, measured enzymatic assay proton (1H) nuclear magnetic resonance (NMR) spectroscopy, respectively. Partial least squares discriminant analysis (PLS-DA) used effectively discriminate between based aging duration but did not adequately separate treated with different sugar-types. Decreases alanine glycine observed after aging, suggesting that reaction product formation may be partially related their depletion. Benzaldehyde ethyl-3-mercaptopropionate identified as discriminatory compounds when comparing 0- 18-month aged wines, benzaldehyde increasing decreasing period. This research contributes an increased understanding pathways unique low-temperature low pH matrix establishes relatively greater effect sugar-type products. The combined application HS-SPME-GC/MS 1H NMR metabolomics presents new insights into chemical during aging.