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Unveiling the evolution of Madeira Wine key metabolites: a three-year follow-up study

2022Journal article Open access
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dc.contributor.authorPereira, Vanda
dc.contributor.authorLeça, João M.
dc.contributor.authorFreitas, Ana I.
dc.contributor.authorPereira, Ana C.
dc.contributor.authorPontes, Marisela
dc.contributor.authorAlbuquerque, Francisco
dc.contributor.authorMarques, José C.
dc.date.accessioned2024-07-09T13:37:16Z
dc.date.available2024-07-09T13:37:16Z
dc.date.issued2022
dc.description.abstractMadeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinc tive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, V.; Leça, J.M.; Freitas, A.I.; Pereira, A.C.; Pontes, M.; Albuquerque, F.; Marques, J.C. Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes 2022, 10, 1019. https://doi.org/10.3390/ pr10051019pt_PT
dc.identifier.doi10.3390/pr10051019pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/5735
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationInstitute of Nanostructures, Nanomodelling and Nanofabrication
dc.relationContaminantes Químicos Emergentes em Alimentos: Estratégias de monitorização
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWine oxidationpt_PT
dc.subjectSotolonpt_PT
dc.subjectEthyl carbamatept_PT
dc.subjectFurfuralpt_PT
dc.subject5-hydroxymethylfurfuralpt_PT
dc.subjectFortified winespt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleUnveiling the evolution of Madeira Wine key metabolites: a three-year follow-up studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleInstitute of Nanostructures, Nanomodelling and Nanofabrication
oaire.awardTitleContaminantes Químicos Emergentes em Alimentos: Estratégias de monitorização
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso para Financiamento de Projetos de Investigação Científica e Desenvolvimento Tecnológico em Todos os Domínios Científicos - 2017/PTDC%2FEEI-EEE%2F31568%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50025%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F145262%2F2019/PT
oaire.citation.issue5pt_PT
oaire.citation.startPage1019pt_PT
oaire.citation.titleProcessespt_PT
oaire.citation.volume10pt_PT
oaire.fundingStreamConcurso para Financiamento de Projetos de Investigação Científica e Desenvolvimento Tecnológico em Todos os Domínios Científicos - 2017
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
person.familyNamePereira
person.familyNameLeça
person.familyNameFreitas
person.familyNamePereira
person.familyNameMarques
person.givenNameVanda
person.givenNameJoão Micael
person.givenNameAna Isabel
person.givenNameAna Cristina
person.givenNameJose C
person.identifier41146
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person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0003-1704-6745
person.identifier.orcid0000-0003-2232-2281
person.identifier.orcid0000-0003-3097-7704
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridA-7681-2015
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id55979990800
person.identifier.scopus-author-id56483357000
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
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