Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage

Abstract

The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé 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 rosé 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 rosé sparkling wines. Practical Applications Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in‐bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.

Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis

“…It was concluded that Alvaring and Verdejo wines resulted in highly attractive alternatives. In a recent paper, the effect of some oenological practices on the composition of phytochemicals of rosé sparkling wines was evaluated; the influence of some additives to preserve the levels of the most abundant polyphenols was assessed as well [20]. Stefenon and coworkers investigated the influence of aging on lees on the polyphenolic content and antioxidant activity of sparkling wines obtained under Champenoise and Charmat winemaking protocols [21].…”

Research of saccharides and related biocomplexes: A review with recent techniques and applications

“…It is detected by ethanol increase in the product. Due to hydrolysis of the added disaccharide, fructose, and glucose contents increase when fermentation of glucose progresses to higher alcohol percentages [244,282,292,295]. Thus, the two monosaccharides are good biomarkers that ascertain the authenticity of products and guarantee product safety for consumers [74,141,244,180,275,294,[296][297][298][299][300][301].…”

“…With respect to that, terpene glycosides in wines are important fermentation-based aroma precursors which are origin from berry skins and grapes [41,141]. The glycoside precursors and free terpene aglycones are removed from grapes by hydrolysis in the wine-making environment which offers typical floral and fruity aromas in wines to be identified by UHPLC-Q-TOF-MS [41,141,209,292,305]. Hydrolysis is used for functional oligosaccharides to analyze food.…”

“…Many saccharides and their complexes are important markers in biological fluids, and thus they are used for profiling abnormalities, for example, in food. They are used also as markers for diseases and compounds to control abnormal profiles in forensic samples [74,260,180,[291][292][293][294][295]. Sucrose disaccharide is illegally added to drinks to increase of alcohol percentage.…”

Caftaric acid: an overview on its structure, daily consumption, bioavailability and pharmacological effects

“…The Berry shrivel affected grapes increase the acidity and decreasing the sugar contents in the grape [14]. The caftaric acid (transcaftaric acid) is the most abundant polyphenol in rosé sparkling wines [15]. The caftaric acid is anti-mutagenic ingredient in the Vitis coignetiae juice where this juice has anti-tumorigenic and anti-inflammatory effects on 2,6-dimethoxy-1,4benzoquinone [16].…”