Polifenóis totais e dióxido de enxofre em variedades de vinho de mesa e sua relação com a ingestão diária estimada

Abstract

Total quantification of polyphenols, anthocyanins and sulfur dioxide in table wines produced in Rio Grande do Sul, and to estimate the intake content of these compounds based on the consumption of wine recommended by the WHO (World Health Organization) for men and women. The total polyphenol content was estimated by spectrophotometric method using the Folin-Ciocalteu reagent. The anthocyanin levels were determined by spectrophotometric method by the single pH method, and the total and free sulfur dioxide measurements were performed according to the method Ripper. It was observed that, on average, red wines had higher levels of total polyphenols in both categories analyzed (sweet or dry), when compared to white wines. In red wines the anthocyanin content was higher in dry wines. On average, whites wines had higher amounts of the total SO2 and free that red wines. Regarding the intake estimation, white wines, regardless of the category of wine (sweet or dry), provide greater SO2 intakes. It was also observed that, in relation to the estimated intake of total polyphenols, is independent of the category of wine (sweet or dry), red wines provide higher intakes than white wines. It was possible to verify that, with respect to the benefits and detriments of wine, in general, red wines, particularly dry, they can be considered the most appropriate table wines for consumption by the low SO2 concentrations found and high total polyphenol content.