Data/hora: 03/07/2024 14:10:19

Biblioteca(s): 	Epagri-Sede.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	Internacional - B	
Data corrente: 	21/11/2018	
Data da última atualização: 	21/11/2018	
Autoria: 	SARTOR, S.; BURIN, V. M.; PANCERI, C. P.; PASSOS, R. R.; CALIARI, V.; BORDIGNON-LUIZ, M. T.	
Título: 	Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Journal of Food Science, Chicago - USA, v. 83, n. 11, p. 2790-2801, 2018.	
Idioma: 	Inglês	
Conteúdo: 	The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the
winemaking of ros¿e sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution
of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The
sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle
storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the
stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity
of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition
of oenological agents to the base wine, which significantly increased the concentrations of trans-resveratrol, gallic and
ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less
influence on the phenolics of the sparkling wines. Caffeic acid, trans-caftaric acid, catechin, tyrosol, and gallic acid were
the most abundant polyphenolics in ros¿e sparkling wines. The winemaking practices evaluated in this study comprise an
interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices,
besides providing new knowledge on the evolution of ros¿e sparkling wines.	
Palavras-Chave: 	aging sur lies; commercial storage; polyphenols; sparkling wines; winemaking technologies.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
URL: 	http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_41587.pdf	
Registro original: 	Epagri-Sede (Epagri-Sede)	
Exemplares: 	Epagri-Sede - (102952-1) - UPC - AP - DD -  -  -  - DIS