02578naa a2200313 a 450000100080000000500110000800800410001902400520006010000210011224501870013326000090032052015210032965000110185065000230186165000080188465000100189265300360190265300240193865300170196265300300197965300140200965300340202365300240205765300490208170000170213070000180214770000220216577300770218721463042022-09-14       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s13197-022-05531-z2DOI1 aBARROS, A. P. A.  aEffect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.h[electronic resource]  c2022  aThis was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elaborated using the traditional method with different maceration times (NM, 24 and 72 h) and aging on lees (3 and 18 months of autolysis). In the sequence, it was conducted the characterization of the phenolic compound profile by HPLC?DAD (n = 21), the antioxidant capacity (ABTS, DPPH, and FRAP assays), and the color (CIELab and CIEL*C*h systems). The total phenolic content (TPC) and antioxidant capacity (AOX) were higher with longer maceration (M72) and autolysis (18 months) times, reaching 453.54 mg L?1 of TPC, and AOX above 2.11 mmol TEAC L?1 by the three in vitro assays conducted. Cis-resveratrol, kaempferol-3-O-glucoside, quercetin-3-?-d-glucoside, isorhamnetin-3-O-glucoside, and petunidin-3-O-glucoside showed a good correlation (r &gt 0.8; P &lt 0.05) with the antioxidant capacity and were found in higher concentrations in the sparkling wines elaborated with maceration. In addition, maceration promoted a more intense red (a*) and saturated (C*) color. Thus, the results indicated that cold pre-fermentative maceration and autolysis positively influenced the bioactive potential and the color of the red sparkling wines. This practice should be better explored through the elaboration of this product.  aGrapes  aComposto Fenólico  aUva  aVinho  aAtividade antioxidante in vitro  aCompostos bioativos  aCor do vinho  aCor dos espumantes tintos  aEspumante  aMaceração pré-fermentativa  aMétodo tradicional  aMétodo traMétodo tradicional (Champenoise)1 aSILVA, I. S.1 aCORREA, L. C.1 aBIASOTO, A. C. T.  tJournal of Food Science and Technologygv. 59, n. 8, p. 3245-3255, 2022.