Phenolic composition and antioxidant activity in sparkling wines: Modulation by the ageing on lees

Abstract

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.

Caracterização físico-química de espumantes Brasileiros

“…Caliari et al (2014) e Meneguzzo (2010) trabalharam com caracterização de espumantes elaborados com diversas cultivares, em pureza, ou em cortes buscando evidenciar as principais características sensoriais e físico-químicas de distintas propostas. Outras pesquisas com espumantes brasileiros também foram desenvolvidas (Stefenon et al, 2014;Soares et al, 2015), visando caracterizar os espumantes moscatéis e outros. Porém, ainda existe uma lacuna de um estudo amplo e detalhado, de vinhos espumantes comerciais, pois com o crescimento de sua produção é necessário estabelecer um padrão de qualidade e tipicidade.…”

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

“…These two methods differ in the yeast conversion of glucose to ethanol, the ageing time and ageing container (bottle or isobaric tanks). 3 The European Union countries are the largest wine producers, led by France and followed by Italy and Spain. 4 Five EU countries (France, Germany, Spain, Italy and Russia) are responsible for 74% of the world production of sparkling wine and between the years of 2003 and 2013, these production increased by 40%, reaching 17.3 million hectoliters per year.…”

“…As the pH of the sparkling wine nears pH 3, no carbonated species (CO 3 2− and HCO 3 − ) should coexist with dissolved CO 2 and it is not expected any significant isotopic fractionation. 50 The results of the isotopic ratios of the δ 13 C of CO 2 from the headspace of bottles could be found as Supplementary Information section (Table S2).…”

Sparkling wine production by immobilised yeast fermentation

“…In the first one, the base wine was obtained after applying white vinification. The second phase is conducted using two distinct methods: in the bottle (Champenoise method) or in isobaric tanks (Charmat method) (Stefenon et al 2014).…”

“…The majority of SW aroma compounds are formed during the first fermentation process (Rankine 1967;Nykänen 1986;Antonelli et al 1999;Herjavec et al 2003). During the second fermentation the interactions between the components present in the wine and in the yeast cells will cause a number of chemical and enzymatic reactions forming different chemical and aroma profile of SW (Gallardo-Chacón et al 2010;Buxaderas & López-Tamames 2012;Stefenon et al 2014). The technology used, the biological characteristics of the yeasts employed, and the chemical composition of SW resulting in the unique chemical and aroma profile of the final product modulate those reactions (Stefenon et al 2014).…”