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 (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3–4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

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Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method sparkling wines produced from the addition of either cane sugar or beet sugar to Auxerrois base wines. Wines underwent a second fermentation in bottles inoculated with IOC 18-2007 yeast and fermented at 15 °C. Standard chemical analysis was carried out on base wines and sparkling wines. The concentrations of fourteen “fruity” volatile aroma compounds representing five classes of compounds were analysed by Headspace-Solid-Phase Micro-Extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Cane and beet sugars were analysed in de-aromatised wine and distilled water to establish the concentrations of VOCs present in the sugar products prior to addition to wine. Wines were analysed on the day of inoculation and bottling and again after the second fermentation. Beet sugar significantly (Pt < 0.05) increased the concentration of linear fatty acid-derived ethyl esters (ethyl octanoate, ethyl hexanoate, and ethyl butyrate) compared to cane sugar in sparkling wine. These results are attributed to higher concentrations of medium-chain fatty acids found in beet sugar due to the duration of sugar beet storage prior to processing. Recommended future research includes monitoring aroma compounds during ageing on lees, sensory analysis, and an investigation of a wider range of sugar products permitted for use in sparkling wine production.

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