Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/30246 |
Resumo: | Madeira 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. |
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Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical compositionnon-SaccharomycesMadeira winepolyphenolsantioxidant potentialindigenous yeastsMadeira 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.MDPIRepositório da Universidade de LisboaMiranda, AndreiaPereira, VandaJardim, HumbertoMalfeito-Ferreira, ManuelMarques, José Carlos2024-02-29T13:43:13Z2023-022023-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/30246engMiranda, 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, 482.10.3390/pr11020482info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-03T01:32:46Zoai:www.repository.utl.pt:10400.5/30246Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:12:16.506830Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
title |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
spellingShingle |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition Miranda, Andreia non-Saccharomyces Madeira wine polyphenols antioxidant potential indigenous yeasts |
title_short |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
title_full |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
title_fullStr |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
title_full_unstemmed |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
title_sort |
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composition |
author |
Miranda, Andreia |
author_facet |
Miranda, Andreia Pereira, Vanda Jardim, Humberto Malfeito-Ferreira, Manuel Marques, José Carlos |
author_role |
author |
author2 |
Pereira, Vanda Jardim, Humberto Malfeito-Ferreira, Manuel Marques, José Carlos |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Miranda, Andreia Pereira, Vanda Jardim, Humberto Malfeito-Ferreira, Manuel Marques, José Carlos |
dc.subject.por.fl_str_mv |
non-Saccharomyces Madeira wine polyphenols antioxidant potential indigenous yeasts |
topic |
non-Saccharomyces Madeira wine polyphenols antioxidant potential indigenous yeasts |
description |
Madeira 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. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-02 2023-02-01T00:00:00Z 2024-02-29T13:43:13Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/30246 |
url |
http://hdl.handle.net/10400.5/30246 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Miranda, 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. 10.3390/pr11020482 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137771790532608 |