italianoenglishfranÁaisdeutschespaŮolportuguÍs
Language
Search
  • » Scientific abstract
  • » Antioxidant activity of sparkling wines produced by Champenoise and Charmat methods
  • Top scientific programme at the MACROWINE 2021 congress
    Virtual Conference - from 23 to 30 June 2021
    It is considered to be the most important scientific congress for the wine sector, due to the breadth of topics covered - from vine to glass - and due to the number and origin of the researchers wh...
    Published on: 06/01/2021

Antioxidant activity of sparkling wines produced by Champenoise and Charmat methods

Stefenon, CA; Colombo, M; Bonesi, CD; Marzarotto, V; Vanderlinde, R; Salvador, M; Henriques, JAP. 2010.. FOOD CHEMISTRY 119 (1): 12-18..

The objective of this study was to evaluate the antioxidant activity of 19 Brazilian sparkling wines produced by Champenoise and Charmat methods. All sparkling wines tested showed significant antioxidant activity, both in vivo and in vitro assays. In general, the Charmat brut possessed more antioxidant activity than Charmat demi-sec and Champenoise samples. In most of the sparkling wines studied, the majority compound found was gallic acid, although trans-resveratrol, (+)-catechin, (-)-epicathechin and procyanidins B-1, B-2, B-3 and B-4, were also identified. Significant differences were observed in the concentrations of these compounds, when considering the assemblage used and the production methods. The wine industry around the world uses similar oenological technologies and the wines are divided into categories, for example, in relation to sugar concentration or elaboration methods. The findings of this study would help the wineries to determine the sugar contents and time to mature (sur lie) appropriate for sensorial characteristics desired by the winemakers and consumers. Furthermore, the data can offer an improvement in the biological properties of the sparkling wines. (We recommend that you consult the full text of this article).
Published on 09/01/2010
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,359375