Cheminformatics can extract antioxidant capacity and phenolic content from sweet Muscatel wines using their Fourier transform infrared spectra (FTIR) with attenuated total reflectance (ATR), according to research published in the journal Food Chemistry.
Sandra Silva, Rodrigo Feliciano, Luís Boas and Maria Bronze of the Instituto de Biologia Experimental e Tecnológica, in Oeiras, Portugal, point out that wines are considered to be an important source of dietary phenolic compounds. Dessert wines contain high levels of unfermented sugars, which endows them with their sweet taste. Moreover, the production of dessert wines, such as Moscatel de Setúbal usually involves maintaining the fermenting liquid in contact with the grape skins for longer than is common for other types of wine. This in turn leads to a higher concentration of phenolics in the red varieties than in the white dessert wines, the team suggests.
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