Caxias do Sul, Brazil
Caxias do Sul, Brazil

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Stefenon C.A.,University of Caxias do Sul | Stefenon C.A.,Laboratorio Randon Ltda | De Martini Bonesi C.,Laboratorio Randon Ltda | Marzarotto V.,Laboratorio Randon Ltda | And 5 more authors.
Redox Report | Year: 2010

Sparkling wines contain CO2 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. © 2010 Maney Publishing.

Stefenon C.A.,University of Caxias do Sul | Stefenon C.A.,Biotecsul Tecnologia em Alimentos Ltda | Bonesi C.D.M.,Biotecsul Tecnologia em Alimentos Ltda | Marzarotto V.,Biotecsul Tecnologia em Alimentos Ltda | And 6 more authors.
Food Chemistry | Year: 2014

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. © 2013 Elsevier Ltd. All rights reserved.

Stefenon C.A.,University of Caxias do Sul | Stefenon C.A.,Laboratorio Randon Ltda | Colombo M.,University of Caxias do Sul | Bonesi C.d.M.,University of Caxias do Sul | And 6 more authors.
Food Chemistry | Year: 2010

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 B1, B2, B3 and B4, 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. © 2009 Elsevier Ltd. All rights reserved.

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