Repository logo
 
Publication

Impact of indigenous non-saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified wines

2021Journal article Open access
Simple item page
dc.contributor.authorLeça, João Micael
dc.contributor.authorPereira, Vanda
dc.contributor.authorMiranda, Andreia
dc.contributor.authorVilchez, José Luis
dc.contributor.authorMalfeito-Ferreira, Manuel
dc.contributor.authorMarques, José Carlos
dc.date.accessioned2021-10-13T08:02:05Z
dc.date.available2021-10-13T08:02:05Z
dc.date.issued2021
dc.description.abstractThe impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines. The urea concentration varied between 1.3 and 5.3 mg/L, Cit from 10.6 to 15.1 mg/L and Arg between 687 and 959 mg/L. P. terricola and S. bacillaris generated lower levels of urea (<2.5 mg/L), Cit (<11.0 mg/L) and Arg (<845.6 mg/L). The five resulting fortified wines, individually fermented by the selected non-Saccharomyces yeast, were exposed to laboratory-accelerated aging at 70 °C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (<100 µg/L); therefore, both yeasts can be a useful tool for its mitigation in wines.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeça, J. M., Pereira, V., Miranda, A., Vilchez, J. L., Malfeito-Ferreira, M., & Marques, J. C. (2021). Impact of indigenous non-saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified wines. Processes, 9(5), 799. https://doi.org/10.3390/pr9050799pt_PT
dc.identifier.doi10.3390/pr9050799pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3720
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationNovel optical fibre sensor designs for AROMA compounds detection
dc.relationInstitute of Nanostructures, Nanomodelling and Nanofabrication
dc.relationInstitute of Nanostructures, Nanomodelling and Nanofabrication
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNon-Saccharomyces yeastspt_PT
dc.subjectEthyl carbamatept_PT
dc.subjectUreapt_PT
dc.subjectCitrullinept_PT
dc.subjectArgininept_PT
dc.subjectFortified winept_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleImpact of indigenous non-saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNovel optical fibre sensor designs for AROMA compounds detection
oaire.awardTitleInstitute of Nanostructures, Nanomodelling and Nanofabrication
oaire.awardTitleInstitute of Nanostructures, Nanomodelling and Nanofabrication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FEEI-EEE%2F31568%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50025%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50025%2F2020/PT
oaire.citation.issue5pt_PT
oaire.citation.startPage799pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream9471 - RIDTI
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLeça
person.familyNamePereira
person.familyNameMiranda
person.familyNameVILCHEZ
person.familyNameMalfeito-Ferreira
person.familyNameMarques
person.givenNameJoão Micael
person.givenNameVanda
person.givenNameAndreia
person.givenNameLUIS
person.givenNameManuel
person.givenNameJose C
person.identifier1083569
person.identifier41146
person.identifier.ciencia-id6213-EB73-1A9F
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id7313-2302-AAB5
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-1704-6745
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0003-4180-0541
person.identifier.orcid0000-0002-0120-9151
person.identifier.orcid0000-0002-7985-963X
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridB-3215-2019
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id55979990800
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id6602549195
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationda166c1d-bdcc-4b21-afd0-4b3e5906b3ea
relation.isAuthorOfPublicationac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isAuthorOfPublication11819d66-3468-412d-907c-35262bb6e34d
relation.isAuthorOfPublication3b1df2aa-6efa-44bd-a062-643a9959b5e5
relation.isAuthorOfPublication9abae542-d017-4ee7-8e59-f073a4c342df
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscovery9abae542-d017-4ee7-8e59-f073a4c342df
relation.isProjectOfPublicationb9531c13-28d4-4bf7-92ac-28d7f231609c
relation.isProjectOfPublicationf0614b83-c7f0-4de3-b1e4-ccdde2d874d7
relation.isProjectOfPublication94005f51-33a5-47a7-bd97-491f2eb11bb8
relation.isProjectOfPublication.latestForDiscovery94005f51-33a5-47a7-bd97-491f2eb11bb8

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Impact of indigenous non-saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified wines.pdf
Size:
842.11 KB
Format:
Adobe Portable Document Format
Download

Collections

Artigos em revistas internacionais