title: Sugar levels in Charmat sparkling 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.
authors.affiliation: Instituto de Biotecnologia, Universidade de Caxias do Sul, Laboratório Randon Ltda, Rua Ênio da Silva Marques 102, 95.012-342 Caxias do Sul, RS, Brasil. camila_dmb@yahoo.com.br
authors.forename: Cláudia Alberici
authors.initials: CA
authors.lastname: Stefenon
authors.forename: Camila de Martini
authors.initials: Cde M
authors.lastname: Bonesi
authors.forename: Valter
authors.initials: V
authors.lastname: Marzarotto
authors.forename: Daniela
authors.initials: D
authors.lastname: Barnabé
authors.forename: Fabiana
authors.initials: F
authors.lastname: Agostini
authors.forename: Juliano
authors.initials: J
authors.lastname: Perin
authors.forename: Luciana Atti
authors.initials: LA
authors.lastname: Serafini
authors.forename: Regina
authors.initials: R
authors.lastname: Vanderlinde
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001713:Biphenyl Compounds / Q000737:chemistry; D002374:Catalase / Q000378:metabolism; D005419:Flavonoids / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D010851:Picrates / Q000737:chemistry; D059808:Polyphenols; D000077185:Resveratrol; D013267:Stilbenes / Q000737:chemistry*; D013482:Superoxide Dismutase / Q000378:metabolism; D014920:Wine / Q000032:analysis*; D001617:beta-Glucosidase / Q000378:metabolism
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D005419:Flavonoids; D010636:Phenols; D010851:Picrates; D059808:Polyphenols; D013267:Stilbenes; C004931:1,1-diphenyl-2-picrylhydrazyl; D002374:Catalase; D013482:Superoxide Dismutase; D001617:beta-Glucosidase; D000077185:Resveratrol