Named after French chemist Louis-Camille Maillard, this chemical reaction between reducing sugars and amino acids or proteins is commonly seen in the browning of untreated foods and in the taste of toast and seared meat. In wine, Maillard-reaction products are important in complex aromas of bottle-aged champagne and in the nutty, port-like, and bacon flavours of wine made from raisined grapes. See also rancio.
