Yeast autolysis is a slow process that involves the interaction between components released by dead yeast cells and the wine and through this study we can conclude that the volume of wine in contact with the lees surface (bottle or tanks) can affect the sequential reactions involved in the whole process, since the compounds

showed different curves to each method, such as the tyrosol and gallic acid ones. Secondly, the grapes are the matrices of the SW profile and we showed that the chardonnay grape has more β-Glucosidase activity than the assemblage used. The metabolism is triggered by enzymes and we proved that this activity not only exists into SW, but also that it remains unchanged while the ageing happens. Therefore, we can conclude that the β-Glucosidase selleck chemicals llc activity is stable in the wine conditions. This PLX4032 in vitro is important because the reactions that involve this enzyme, the levels of resveratrol and piceid plus the glucose concentration, may be able to maintain or improve the SW antioxidant capacity. Besides, caffeic and ferulic acids play significant roles in this context and are also affected by the glucose levels in the medium, acting in this way on the overall quality of the SW. Our results showed that the older the SW is, the smaller the antioxidant activity is

too. As white and red wines can act against the oxidative stress in distinct ways, the choice for a short or long ageing on lees will determine the response of the SW, because the sur lie is able to modulate the necessary changes to achieve a specific objective. Therefore, we can conclude that the ageing on lees becomes more important than the production methods of SW due to, mainly, its close relationship with the phenolic profile. The authors are grateful to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), UCS (Universidade de Caxias do Sul), ABE (Associação Brasileira de Enologia), Möet Hennessy do Brasil – Vinhos

e Destilados Ltda, Vinícola Geisse Ltda, and Prof. Abel Prezzi Neto for his assistance in the view of English. “
“Arabinoxylans (AX), the principal dietary fibre component in rye and wheat, belong to a group of highly heterogeneous cell wall polysaccharides Amino acid with high molecular size and specific structural features, which significantly affect the processing of flour and the properties of bread (Biliaderis et al., 1995, Fincher and Stone, 1986, Meuser and Suckow, 1986 and Vinkx and Delcour, 1996). A fundamental trait of cereal AX is their capacity to form highly viscous aqueous solutions at a relatively small concentration. Furthermore, both AX fractions, water-extractable (WE) and water-unextractable (WU), exhibit extremely high hydration capacity (Jelaca and Hlynka, 1971 and Meuser and Suckow, 1986) due to formation of three-dimensional networks by covalent and non-covalent bonds. They may lead to gel formation in aqueous solutions and swelling of WU cell wall materials (Fincher & Stone, 1986).