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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...
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,...
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