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Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study. Processes (Basel) 2022. [DOI: 10.3390/pr10051019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. 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.
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Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines. Processes (Basel) 2021. [DOI: 10.3390/pr9050799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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.
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Perestrelo R, Bordiga M, Locatelli M, Silva C, Câmara JS. Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104383] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Zhao L, Xue L, Li B, Wang Q, Li B, Lu S, Fan Q. Ferulic acid reduced histamine levels in the smoked horsemeat sausage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13814] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lili Zhao
- College of Food; Shihezi University; Shihezi 832000 China
| | - Linlin Xue
- College of Food; Shihezi University; Shihezi 832000 China
| | - Binbin Li
- College of Food; Shihezi University; Shihezi 832000 China
| | - Qingling Wang
- College of Food; Shihezi University; Shihezi 832000 China
| | - Baokun Li
- College of Food; Shihezi University; Shihezi 832000 China
| | - Shiling Lu
- College of Food; Shihezi University; Shihezi 832000 China
| | - Qinglu Fan
- Xinjiang Academy of Agricultural and Reclamation Science; Shihezi China
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Basile T, Alba V, Suriano S, Savino M, Tarricone L. Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teodora Basile
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Vittorio Alba
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Serafino Suriano
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Michele Savino
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Luigi Tarricone
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
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Rodrigues M, Carlesso WM, Kuhn D, Altmayer T, Martini MC, Tamiosso CD, Mallmann CA, De Souza CFV, Ethur EM, Hoehne L. Enzymatic hydrolysis of the Eisenia andreiearthworm: Characterization and evaluation of its properties. BIOCATAL BIOTRANSFOR 2017. [DOI: 10.1080/10242422.2017.1278754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mariano Rodrigues
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Wagner Manica Carlesso
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Daniel Kuhn
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Taciélen Altmayer
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Maira Cristina Martini
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Camila Durlo Tamiosso
- Laboratório de Análises Micotoxicológica, Universidade Federal de Santa Maria – UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Carlos Augusto Mallmann
- Laboratório de Análises Micotoxicológica, Universidade Federal de Santa Maria – UFSM, Santa Maria, Rio Grande do Sul, Brazil
| | - Claucia Fernanda Volken De Souza
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Eduardo Miranda Ethur
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
| | - Lucélia Hoehne
- Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Lajeado, Rio Grande do Sul, Brazil and
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Pereira V, Santos M, Cacho J, Marques JC. Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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