ReviewFrontiers in microbiology2022
The Maillard reaction in traditional method sparkling wine.
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed.
- Decoding the structure-flavor interplay ofFood chemistry: X · 2026Article
- Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review.Comprehensive reviews in food science and food safety · 2026Review
- Characterizing the Flavor Profile and Metabolite Discrepancies of Scallion Braised Sea Cucumber Body Wall by Flavoromics and Widely Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction.Molecules (Basel, Switzerland) · 2026Article
- Utilizing Similarity Measures to Map Chemical Reactivity.Angewandte Chemie (International ed. in English) · 2026Article
- The Impact of Sulfite Reduction Alternatives with Various Antioxidants on the Quality of Semi-Sweet Wines.Foods (Basel, Switzerland) · 2025Article
- Taurasi DOCG Wines from the Campania Region: A Pilot Study with an AI Approach on a Local Grape Cultivar.Metabolites · 2025Article
- Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production.International journal of molecular sciences · 2025Article
- Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage.Food chemistry: X · 2025Article
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Effect of Amino Acid, Sugar, CaMolecules (Basel, Switzerland) · 2025Article
- Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging.Food chemistry: X · 2024Article
- Review
- Fermentation of cigar tobacco leaves with citrus flavonoids: changes in chemical, microbiological, and sensory properties.Frontiers in bioengineering and biotechnology · 2024Article
- Study of the Stability of Wine Samples forMolecules (Basel, Switzerland) · 2023Article
- Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (
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Registered trials
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