772,

p = 0.01). As this compound positively affects the antioxidant activity ( Table 2), actions to promote the balance between concentration PLX4032 and ageing of SW are very important. The same situation was found between ferulic acid and glucose contents (CHA: R = −0.667, p = 0.01; CTA: R = −0.885, p = 0.01). Regarding this compound ( Fig. 3d), the varieties are also important, because their performance was similar to the one of caffeic acid, including the minimal decrease due to the precipitation linked to natural proteins ( Esteruelas et al., 2011). Bosch-Fusté et al. (2009) studied the development of Cava sparkling wine during its ageing in contact with lees and the caffeic acid showed content similar to the one of Champenoise Chardonnay ABT-263 nmr 100%, whereas the typical Brazilian assemblage (Chardonnay, Italic Riesling and Pinot Noir) showed higher concentration of this phenolic acid, in both methods. The sur lie should be accurately monitored because in those last mentioned samples, we found a negative correlation between ferulic acid and ageing on lees (CHA: R = −0.525, p = 0.01; CTA: R = −0.636, p = 0.01). Changes on the chemical structure of the phenols and the reactions over time may result in easily oxidizable derivatives ( Leopoldini et al., 2011), such as the eugenol, which have carnation aroma and can depreciate the sensorial profile of

SW. Finally, the Principal Components of Analysis (PCA) show the sur lie as the first component extracted. This variable explains more than 40% of variance for all cases. Together with resveratrol, β-Glucosidase, caffeic acid and tyrosol, more than 80% of the variance was also explained ( Fig. 4). This finding is remarkable, because it clearly shows that the ageing on lees is able to modulate many compounds in the

medium. The samples used in this work were produced under controlled and equal conditions and the results found were similar to the ones observed in commercial SW previously studied by our group. This fact is important because the compounds discussed above have many enological and biological properties and this statement can result in an approximation of the scientific evidences and its innovations Cepharanthine related with the industrial realities and markets demands. Hence, the target of winemakers worldwide is to certify the quality of the product to the consumer and to offer new technologies to improve the enological practices, aiming at the production of SW of increasingly high quality. To summarise, this work has provided a comparison between the two principal production methods of sparkling wines. Primarily, it is known that Champenoise and Charmat have important differences, since in the first one, the long period of sur lie is associated with sensorial characteristics, such as: more structure, body, marked flavours and aromatic complexity.