80 research outputs found
Phenolic composition and antioxidant activity in sparkling wines: Modulation by the ageing on lees
AbstractSparkling 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
Range expansion and prey use of American mink in Argentinean Patagonia: dilemmas for conservation
Stone marten (Martes foina) habitat in a Mediterranean ecosystem: effects of scale, sex, and interspecific interactions
Singlet Oxygen Promoted Carbon-Heteroatom Bond Cleavage in Dibenzyl Sulfides and Tertiary Dibenzylamines. Structural Effects and the Role of Exciplexes
Photooxidation of metal-bound thiolates: reactivity of sulfur containing peroxidic intermediates
Reaction of Singlet Oxygen with Thioanisole in Ionic Liquids: a Solvent Induced Mechanistic Dichotomy
Visualization of hair follicles using high-speed optical coherence tomography based on a Fourier domain mode locking laser
Preparation, Optimization and Release Behaviour Evaluation of Carbamide Peroxide Microcapsules Integrated with Eudragit RS
Photochemical Generation and Reactivity of the Major Hydroxyl Radical Adduct of Thymidine
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