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Publication
Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition
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Advisor(s)
Abstract(s)
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 winemak ing 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. Re sults 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.
Description
Keywords
Non-Saccharomyces Madeira wine Polyphenols Antioxidant potential Indigenous yeasts . Faculdade de Ciências Exatas e da Engenharia
Citation
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. https://doi.org/ 10.3390/pr11020482
Publisher
MDPI