You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Aging = Maillard ?
- Thread starter Jeff Grossman
- Start date
originally posted by Jeff Grossman:
Aging = Maillard ?Calling the chemists... does this seem plausible? click
I realize it's only a short blurb but is there any further background?
It's not prima facie ridiculous. There are carbonyls in wine and likely a few amines, too. As the author notes, however, that's about where the similarity ends. Long periods of time, however, can accomplish some of what's achieved by heating (heat accelerates chemical processes), but I have my doubts that many of the pyrolytic processes known to occur during the Maillard reaction would happen in any length of time in wine. It sounds like the researchers have identified some heterocycles in wine that are associated with the Maillard reaction. That, as mathematicians say, is a necessary but not sufficient condition for proving the existence of the Maillard reaction in wine.
Mark Lipton
Arjun Mendiratta
Arjun Mendiratta
Yet another writer conflating caramelization and pyrolysis with the Maillard reaction. Sigh.
On the question itself, I am slightly more skeptical than Mark, mostly because the Maillard reactions should be retarded in acidic environments (like wine). I think it much more likely that the Maillard products, if present, are produced enzymatically.
On the question itself, I am slightly more skeptical than Mark, mostly because the Maillard reactions should be retarded in acidic environments (like wine). I think it much more likely that the Maillard products, if present, are produced enzymatically.
Jeff Grossman
Jeff Grossman
I'm not a chemist so please forgive me if these are easy questions...
- Do the Maillard reactions absolutely require high temperatures?
- Some people refer to "exposure to oxygen" as "burning up slowly"; is that at all accurate?
- Naively, aging can't be a whole lot like Maillard because otherwise the flavor of a heavy toast barrel wouldn't stick out like it does, even years later.
- Do the Maillard reactions absolutely require high temperatures?
- Some people refer to "exposure to oxygen" as "burning up slowly"; is that at all accurate?
- Naively, aging can't be a whole lot like Maillard because otherwise the flavor of a heavy toast barrel wouldn't stick out like it does, even years later.
No, the true Maillard reaction doesn't require heat, but will take a long time without it.
Yes, burning is rapid oxidation, but the high temperature promotes other reactions not seen at room temperature.
The flavors of heavy toast barrels are not primarily the result of Maillard reactions. Maillard reactions are distinct from caramelization, too. Those heterocycles from the article aren't classic Zmaillard products either.
Mark Lipton
Yes, burning is rapid oxidation, but the high temperature promotes other reactions not seen at room temperature.
The flavors of heavy toast barrels are not primarily the result of Maillard reactions. Maillard reactions are distinct from caramelization, too. Those heterocycles from the article aren't classic Zmaillard products either.
Mark Lipton
Jeff Grossman
Jeff Grossman
Thanks, Mark.