Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

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JoãoMicael Leça¹  Andreia Miranda¹  JoséCarlos Marques¹  Vanda Pereira²  Manuel Malfeito-Ferreira³  JoséLuis Vilchez⁴ 

[1] 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;Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal;Research Group of Analytical Chemistry and Life Sciences, Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain;

关键词: non-Saccharomyces yeasts;    ethyl carbamate;    urea;    citrulline;    arginine;    fortified wine;   

DOI  :  10.3390/pr9050799

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown