Sparkling wines (SW) have a special biological ageing on lees that is performed using two distinct methods: in the bottle (Champenoise) or in isobaric tanks (Charmat method). The objective of this study was to compare the levels of phenolic compounds, β-Glucosidase and antioxidant activity during the ageing on lees, in samples of SW produced at industrial scale by both methods. The β-Glucosidase activity has been constant over time, showing a close relationship with all the polyphenols studied (resveratrol, piceid, tyrosol, gallic, caffeic and ferulic acids), which were affected by the sur lie time. With these cross-reactions, the biological properties of the SW were also modulated. The results showed that the long period of ageing decreased the antioxidant potential in all samples. This work demonstrates that the sur lie is more important than the production method itself, due to its ability to modulate the necessary changes to achieve the specific objective.

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Nowadays the use of gel containing carbamide peroxide (CP) prepared in Pharmacy is a normal practice in the population. However, the quality of this product is questionable concerning its stability. The aim of this study is was to synthesize and to analyze this drug alone or associated to Carbopol gel through analytical methodology compatible with the routine of the Pharmacies. The reaction between urea and hydrogen peroxide was carried out at different resting times: 24 hours (CP 24 powder) and 48 hours (CP48 powder) after the mixture. Both products were associated with Carbopol 940 ® gel 1.5% (G) generating G24 and G48 samples. The stability of powders (CP24 e CP48) and the formulations (G24 and G48) were evaluated as a function of time (15, 40 and 45 days) and thermal variation (refrigeration: 8 °C ±1; thermal shock 32 °C ±1 /8 °C ±1; stove: 32 °C ±1), using a standard titration method. As a result, only under refrigeration the CP24 and CP48 contents remained stable during the period of 45 days. An interesting finding was that G24 and G48 presented greater stability for at least 45-days under refrigeration and thermal shock conditions, and up to 30 days under stove conditions. The results for the G24 and G48 were slightly higher than those obtained for the control. Therefore, we were able to conclude that association with Carbopol 940 ® Gel 1.5 % provided greater CP stability and that manipulated formulations containing CP may be viable for use in a period of 45 days under refrigeration conditions. The titration proved to be an effective technique for the analysis of CP with or without Carbopol 940 ® gel 1.5%. Uniterms:Carbamide peroxide/quantitative analysis. Carbamide peroxide/stability. Dental bleaching. Carbopol 940 ® gel 1.5%.Atualmente, a utilização de gel contendo peróxido de carbamida manipulado em Farmácia é uma prática comum na população. No entanto, a qualidade deste produto é questionada, sobretudo no que se refere à estabilidade deste fármaco. O objetivo deste trabalho consiste na avaliação da viabilidade de sintetizar e analisar quantitativamente este fármaco associado ou não a um gel de Carbopol através de metodologia analítica compatível com a rotina das Farmácias. A reação entre a uréia e o peróxido de hidrogênio foi realizada em tempos diferentes de repouso após a mistura, 24 h para sintetizar o pó PC 24 e 48 h para o pó CP 48. Estes pós foram associados a um gel (G) de Carbopol 940 ® 1,5 %, originando as amostras G24 e G48. A estabilidade dos pós (PC 24 e PC 48) e das formulações (G 24 e G 48) foi avaliada em função do tempo (15, 40 e 45 dias) e da variação térmica (refrigeração: 8 °C±1; choque térmico: 32 °C±1/8 °C±1 e estufa: 32 °C±1), através da técnica de titulometria. Os resultados indicam que unicamente sob refrigeração o CP24 e o CP 48 mantiveram-se estáveis no período de 45 dias. O G24 e o G48 apresentaram estáveis por pelo menos 45 dias nas condições de refrigeração e choque térmico e por 30 dias na condição estufa. Os resultados obtidos para o G24 e G48 foram ligeiramente superior...

Sparkling wines contain CO(2) obtained through a second fermentation by natural processes (Charmat method); they may be prepared with variable final sugar concentrations, resulting in physicochemical compositions and phenolic profiles different to those obtained with other natural methods. The purpose of this study was to verify the influence of sweetness on enological parameters, trans-resveratrol and trans-piceid levels, antioxidant capacity (power of scavenger the radical DPPH(•) (1,1-diphenyl-2-picrylhydrazyl) and mimetic enzymatic activities of superoxide dismutase (SOD-like) and catalase (CAT-like) assays, and β-glucosidase activities on Charmat sparkling wines. The interaction of polyphenol levels and sweetness was observed. Levels of trans-piceid and trans-resveratrol showed a decrease in function of glucose concentration up to 40 g/l. All samples showed antioxidant capacity and β-glucosidase activity was stable even in the presence of sugar. A positive correlation between SOD-like and DPPH(•) was observed. This work shows an approach able to clarify important aspects for the wine industry with regard to world-wide consumer demand for sweetened products.