
Keywords: Sweet wine; Thermal processing; Maillard reaction; Sugar degradation; Sotolon; ABTS; 2,2â²-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; Arg; l-arginine; Asp; l-aspartic acid; Cys; l-cysteine; Fru; d(â)-fructose; Glc; d(+)-Glucose; GAE; gallic aci