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Indigenous yeasts in Madeira wines: impact on the physicochemical and sensorial characterization
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Abstract(s)
O Vinho Madeira é produzido pela fermentação espontânea através de leveduras
indígenas presentes em uvas e adegas. A crescente exigência dos consumidores leva à
necessidade de uniformizar o processo de vinificação. O presente trabalho visa avaliar
a composição química de vinhos Madeira produzidos em diferentes adegas e com uvas
colhidas de diferentes localizações (sul e norte). Depois, isolar e identificar as leveduras
indígenas de mostos da casta Tinta Negra de diferentes localizações e adegas, e avaliar
o impacto do uso de 5 leveduras indígenas não-Saccharomyces selecionadas
(Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans e
Pichia kluyveri) na produção de vinho Madeira, como culturas puras iniciadoras, na
composição química, perfil volátil e características sensoriais. Os resultados mostraram
variabilibidade na composição química nas diferentes adegas, e baixa reprodutibilidade
entre lotes da mesma adega. Uvas da região sul apresentaram níveis mais elevados de
açúcares (196.32 g/L), polifenóis totais (270.18 mg GAE/L) e potencial antioxidante
(128.48 mg Trolox/L). Os estudos da microflora de leveduas indígenas envolvidas na
produção de vinho Madeira permitiram identificar 11 espécies nas adegas
(Hanseniaspora uvarum, Starmerella bacillaris, Pichia kluyveri, Pichia fermentans,
Saccharomyces cerevisiae, Torulaspora delbrueckii, Candida apicola, Cystobasidium
minutum, Pichia terricola, Cystobasidium slooffiae, e Wicheramomyces anolalus) e 6
espécies nas uvas (Hanseniaspora uvarum, Starmerella bacillaris, Pichia kluyveri,
Pichia fermentans, Saccharomyces cerevisiae, and Hanseniaspora opuntiae). Os vinhos
produzidos por Pichia spp. demonstraram níveis mais elevados de polifenóis totais
(367.68 mg GAE/L), enquanto os vinhos produzidos por Starmerella bacillaris
demonstraram maior acidez (9.23 g/L) e menor conteúdo de voláteis (11.26%). O vinho
produzido por Pichia kluyveri destacou-se na concentração total de volatéis (24.50%),
dos quais 77.35% são estéres, obtendo 37% de preferência dos consumidores, com notas
intensas de caramelo e especiarias. Portanto, Pichia kluyveri demonstrou potencial para
ser utilizada como cultura iniciadora de fermentação na produção de vinho Madeira.
Madeira wines are produced by spontaneous fermentation with indigenous yeasts from grapes and wineries. Increasing demands from consumers have led to the need to standardize the winemaking process. This work aims, first, to evaluate the chemical composition of Madeira wines produced by different wineries and with grapes from vineyards located in the south and north regions. Then, to isolate and identify indigenous yeasts in Tinta Negra grape musts from different vineyard locations and wineries and evaluate the impact of using five selected indigenous non-Saccharomyces yeasts (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri), as a starter culture, in the chemical composition, volatile profile, and sensory characteristics of Madeira wines. Results showed variability in the chemical composition of samples from different wineries and a lack of reproducibility between batches from the same winery. Grapes from southern vineyard locations presented higher levels of sugars (196.32 g/L), total phenolic content (270.18 mg GAE/L), and antioxidant potential (128.48 mg Trolox/L). Studies about the indigenous yeasts involved in Madeira wine production identified 11 yeast species from wineries (Hanseniaspora uvarum, Starmerella bacillaris, Pichia kluyveri, Pichia fermentans, Saccharomyces cerevisiae, Torulaspora delbrueckii, Candida apicola, Cystobasidium minutum, Pichia terricola, Cystobasidium slooffiae, and Wicheramomyces anolalus) and 6 yeast species from vineyards (Hanseniaspora uvarum, Starmerella bacillaris, Pichia kluyveri, Pichia fermentans, Saccharomyces cerevisiae, and Hanseniaspora opuntiae). Wines produced by Pichia spp. showed higher total phenolic content (367.68 mg GAE/L), while wines produced by Starmerella bacillaris showed higher acidity (9.23g/L) and lower volatile content (11.26%). Wines produced by Pichia kluyveri revealed higher total volatile content (24.50%), of which 77.35% were esters, and a score of 37% in a preference test by regular wine consumers, described with intense caramel and spicy notes. Therefore, Pichia kluyveri showed potential to be used as a starter culture in the production of Madeira wines.
Madeira wines are produced by spontaneous fermentation with indigenous yeasts from grapes and wineries. Increasing demands from consumers have led to the need to standardize the winemaking process. This work aims, first, to evaluate the chemical composition of Madeira wines produced by different wineries and with grapes from vineyards located in the south and north regions. Then, to isolate and identify indigenous yeasts in Tinta Negra grape musts from different vineyard locations and wineries and evaluate the impact of using five selected indigenous non-Saccharomyces yeasts (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri), as a starter culture, in the chemical composition, volatile profile, and sensory characteristics of Madeira wines. Results showed variability in the chemical composition of samples from different wineries and a lack of reproducibility between batches from the same winery. Grapes from southern vineyard locations presented higher levels of sugars (196.32 g/L), total phenolic content (270.18 mg GAE/L), and antioxidant potential (128.48 mg Trolox/L). Studies about the indigenous yeasts involved in Madeira wine production identified 11 yeast species from wineries (Hanseniaspora uvarum, Starmerella bacillaris, Pichia kluyveri, Pichia fermentans, Saccharomyces cerevisiae, Torulaspora delbrueckii, Candida apicola, Cystobasidium minutum, Pichia terricola, Cystobasidium slooffiae, and Wicheramomyces anolalus) and 6 yeast species from vineyards (Hanseniaspora uvarum, Starmerella bacillaris, Pichia kluyveri, Pichia fermentans, Saccharomyces cerevisiae, and Hanseniaspora opuntiae). Wines produced by Pichia spp. showed higher total phenolic content (367.68 mg GAE/L), while wines produced by Starmerella bacillaris showed higher acidity (9.23g/L) and lower volatile content (11.26%). Wines produced by Pichia kluyveri revealed higher total volatile content (24.50%), of which 77.35% were esters, and a score of 37% in a preference test by regular wine consumers, described with intense caramel and spicy notes. Therefore, Pichia kluyveri showed potential to be used as a starter culture in the production of Madeira wines.
Description
Keywords
Leveduras não-Saccharomyces Vinho Madeira Leveduras indígenas Processo de vinificação Composição química Análise sensorial Non-Saccharomyces yeasts Madeira wine Indigenous yeasts Vinification process Chemical composition Sensorial analysis Chemistry . Faculdade de Ciências Exatas e da Engenharia