LAPSE:2023.5873
Published Article
LAPSE:2023.5873
Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines
February 23, 2023
Abstract
The 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.
The 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.
Record ID
Keywords
arginine, citrulline, ethyl carbamate, fortified wine, non-Saccharomyces yeasts, urea
Suggested Citation
Leça JM, Pereira V, Miranda A, Vilchez JL, Malfeito-Ferreira M, Marques JC. Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines. (2023). LAPSE:2023.5873
Author Affiliations
Leça JM: Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal; Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal
Pereira V: Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal; ISOPlexis—Sustainable Agriculture and Food Technology Center, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal [ORCID]
Miranda A: Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal; Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal; Henriques & Henriques
Vilchez JL: Research Group of Analytical Chemistry and Life Sciences, Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain
Malfeito-Ferreira M: Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal [ORCID]
Marques JC: Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal; Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal; ISOPlexis—Sustainab
Pereira V: Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal; ISOPlexis—Sustainable Agriculture and Food Technology Center, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal [ORCID]
Miranda A: Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal; Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal; Henriques & Henriques
Vilchez JL: Research Group of Analytical Chemistry and Life Sciences, Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain
Malfeito-Ferreira M: Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal [ORCID]
Marques JC: Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal; Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal; ISOPlexis—Sustainab
Journal Name
Processes
Volume
9
Issue
5
First Page
799
Year
2021
Publication Date
2021-05-01
ISSN
2227-9717
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PII: pr9050799, Publication Type: Journal Article
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LAPSE:2023.5873
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https://doi.org/10.3390/pr9050799
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Feb 23, 2023
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