Sugar levels inCharmatsparkling wines can affect the quality and resveratrol levels

Abstract

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.

The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition

“…and lowest in the NV sparkling wine (4.4 A.U.). No differences in total phenolic compounds in Charmat (secondary fermentation in tank) wines (Pinot noir (48%), Chardonnay (10%) and Riesling (42%)) when sugar was added at rates of 10 g/L, 20 g/L and 30 g/L was reported by Stefenon et al [21]. These contradictory results could be attributed to the higher levels of phenolic compounds in the wines used as the base for dosages in our study, different analytical methods in the two studies and/or different sparkling wine production techniques used in each study.…”