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Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition

2023-02Artigo científico Acesso aberto
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dc.contributor.authorMiranda, Andreia
dc.contributor.authorPereira, Vanda
dc.contributor.authorJardim, Humberto
dc.contributor.authorMalfeito-Ferreira, Manuel
dc.contributor.authorMarques, José Carlos
dc.date.accessioned2024-02-29T13:43:13Z
dc.date.available2024-02-29T13:43:13Z
dc.date.issued2023-02
dc.description.abstractMadeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE/L in total polyphenols and 50.52 to 51.50 mg/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox/L) and Starmerella bacillaris (137.61 mg Trolox/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g/L of total organic acids compared to 9.23 g/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMiranda, A.; Pereira, V.; Jardim, H.; Malfeito-Ferreira, M.; Marques, J.C. Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition. Processes 2023, 11, 482.pt_PT
dc.identifier.doi10.3390/pr11020482pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/30246
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationM1420-09-5369-FSE-000001pt_PT
dc.relation.publisherversionhttps://www.mdpi.com/journal/processes Processespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectnon-Saccharomycespt_PT
dc.subjectMadeira winept_PT
dc.subjectpolyphenolspt_PT
dc.subjectantioxidant potentialpt_PT
dc.subjectindigenous yeastspt_PT
dc.titleImpact of Non-Saccharomyces yeast fermentation in Madeira wine chemical compositionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue2pt_PT
oaire.citation.startPageArticle number 482pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume11pt_PT
person.familyNameMalfeito-Ferreira
person.givenNameManuel
person.identifier.ciencia-id7313-2302-AAB5
person.identifier.orcid0000-0002-7985-963X
person.identifier.ridB-3215-2019
person.identifier.scopus-author-id6602549195
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationec949dd6-d24d-4965-bc9f-6feb421db104
relation.isAuthorOfPublication.latestForDiscoveryec949dd6-d24d-4965-bc9f-6feb421db104

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