Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.

研究糖类型和氮源对起泡酒中美拉德相关风味的影响。

• 批准号: RGPIN-2018-04783
• 负责人: Kemp, Belinda
• 金额: $ 1.75万
• 依托单位: Brock University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=744771
• 关键词: Investigating; impact; sugar; type; nitrogen

Traditional method sparkling wine i.e., Champagne, is produced from a second alcoholic fermentation in the actual bottle that customer buys. The low temperature second fermentation requires sugar addition to the base wine, usually alongside yeast nutrients (yeast assimilable nitrogen {YAN mg N/L}). This is necessary for a healthy fermentation in the stressful base wine environment that includes high acid levels, low pH levels, high alcohol levels (10-11.5% v/v), sulfur dioxide (SO2) and carbon dioxide (CO2). The residual sugar level (g/L) after the first fermentation is usually below 1 g/L, and consists of higher fructose levels than glucose. Nowadays, the sugars used at this stage of production are usually granulated sugar, or specially prepared concentrated grape juice. Interest in sugar alternatives in food production has increased in recent years primarily due to health concerns yet examination of their effect on sparkling wine flavor, specifically Maillard-associated compounds that bestow caramel, nutty and roasted flavor, has yet to be undertaken. Therefore, my five year project has been designed to investigate the kinetics of compounds that result from the second fermentation with organic and inorganic nitrogen. Additionally, a comparison of granulated sugar to different types of sugar is planned, which will include: liquid sugar, stevia, dextrose, glucose, berry fruit sugar and yellow sugar. Further investigation regarding the contribution, at the later stage production (yeast removal), of different types of sugars to the caramel, nutty and roasted flavors by sensory, and chemical analysis will take place. Novel sugars combined with an innovative sparkling wine method never studied before, will be utilized to examine amino acids interaction with different sugars in sparkling wine. Chemical and sensory analysis of wines will continue over several years until the wines are ready for commercial release in accordance with wine industry practice. The use of sparkling wine as a medium to study Maillard-associated flavor compounds will lead to new information regarding formation. An increased understanding of the synthesis and stability of these compounds in acidic beverages could ultimately lead to their control for specific flavors, and acceleration of flavor development that will also have financial implications to the manufacturer. Therefore, the long-term objective of my research program is to predict the flavor profile of sparkling wine by modelling sensory outcomes from chemical composition to enable the acceleration of flavor development to reduce cellar aging time, and energy input during production. The short-term objectives are to establish the influence of sugar type, the source of sugar, acid level, and nitrogen source on Maillard-associated compounds in sparkling wine for both the second fermentation, and sweetening of the final wine.

传统方法的起泡酒，即香槟，是在顾客购买的实际瓶子中进行二次酒精发酵而制成的。低温二次发酵需要向基酒中添加糖，通常与酵母营养素（酵母可同化氮{YAN mg N/L}）一起添加。这对于在高酸度、低 pH 值、高酒精度 (10-11.5% v/v)、二氧化硫 (SO2) 和二氧化碳 (CO2) 等压力基酒环境中的健康发酵是必要的。第一次发酵后的残留糖含量 (g/L) 通常低于 1 g/L，且果糖含量高于葡萄糖。如今，这个生产阶段使用的糖通常是砂糖，或专门配制的浓缩葡萄汁。近年来，人们对食品生产中的糖替代品的兴趣有所增加，主要是由于健康问题，但尚未对其对起泡酒风味的影响进行检查，特别是赋予焦糖、坚果和烘焙风味的美拉德相关化合物。因此，我的五年项目旨在研究有机和无机氮二次发酵产生的化合物的动力学。此外，还计划将砂糖与不同类型的糖进行比较，其中包括：液体糖、甜叶菊、右旋糖、葡萄糖、浆果糖和黄糖。将通过感官和化学分析进一步研究在后期生产（酵母去除）时不同类型的糖对焦糖、坚果和烘焙风味的贡献。新型糖与以前从未研究过的创新起泡酒方法相结合，将用于检查氨基酸与起泡酒中不同糖的相互作用。葡萄酒的化学和感官分析将持续数年，直到葡萄酒根据葡萄酒行业惯例准备好进行商业发布。使用起泡酒作为研究美拉德相关风味化合物的媒介将带来有关形成的新信息。对酸性饮料中这些化合物的合成和稳定性的更多了解最终可能导致它们对特定风味的控制，并加速风味开发，这也将对制造商产生财务影响。因此，我的研究计划的长期目标是通过对化学成分的感官结果进行建模来预测起泡酒的风味特征，从而加速风味的发展，从而减少酒窖陈酿时间和生产过程中的能量输入。短期目标是确定糖类型、糖源、酸度和氮源对起泡酒中美拉德相关化合物的影响，以用于二次发酵和最终葡萄酒的甜味化。