{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,28]],"date-time":"2025-11-28T12:33:52Z","timestamp":1764333232393,"version":"build-2065373602"},"reference-count":47,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,2,6]],"date-time":"2023-02-06T00:00:00Z","timestamp":1675641600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ag\u00eancia Regional para o Desenvolvimento da Investiga\u00e7\u00e3o Tecnologia e Inova\u00e7\u00e3o (ARDITI)","award":["M1420-09-5369-FSE-000001"],"award-info":[{"award-number":["M1420-09-5369-FSE-000001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE\/L in total polyphenols and 50.52 to 51.50 mg\/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox\/L) and Starmerella bacillaris (137.61 mg Trolox\/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g\/L of total organic acids compared to 9.23 g\/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines.<\/jats:p>","DOI":"10.3390\/pr11020482","type":"journal-article","created":{"date-parts":[[2023,2,6]],"date-time":"2023-02-06T04:25:28Z","timestamp":1675657528000},"page":"482","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4180-0541","authenticated-orcid":false,"given":"Andreia","family":"Miranda","sequence":"first","affiliation":[{"name":"Faculty of Exact Sciences and Engineering, Campus Universit\u00e1rio da Penteada, University of Madeira, 9020-105 Funchal, Portugal"},{"name":"Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"Henriques & Henriques\u2014Vinhos, S.A., Avenida da Autonomia, 9300-138 C\u00e2mara de Lobos, Portugal"},{"name":"ISOPlexis\u2014Center for Sustainable Agriculture and Food Technology, Campus Universit\u00e1rio da Penteada, University of Madeira, 9020-105 Funchal, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0772-8953","authenticated-orcid":false,"given":"Vanda","family":"Pereira","sequence":"additional","affiliation":[{"name":"Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"ISOPlexis\u2014Center for Sustainable Agriculture and Food Technology, Campus Universit\u00e1rio da Penteada, University of Madeira, 9020-105 Funchal, Portugal"}]},{"given":"Humberto","family":"Jardim","sequence":"additional","affiliation":[{"name":"Henriques & Henriques\u2014Vinhos, S.A., Avenida da Autonomia, 9300-138 C\u00e2mara de Lobos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7985-963X","authenticated-orcid":false,"given":"Manuel","family":"Malfeito-Ferreira","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4832-4341","authenticated-orcid":false,"given":"Jos\u00e9 Carlos","family":"Marques","sequence":"additional","affiliation":[{"name":"Faculty of Exact Sciences and Engineering, Campus Universit\u00e1rio da Penteada, University of Madeira, 9020-105 Funchal, Portugal"},{"name":"Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"ISOPlexis\u2014Center for Sustainable Agriculture and Food Technology, Campus Universit\u00e1rio da Penteada, University of Madeira, 9020-105 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1111\/j.1567-1364.2009.00579.x","article-title":"Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking","volume":"10","author":"Ciani","year":"2009","journal-title":"FEMS Yeast Res."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1111\/j.1567-1364.2008.00427.x","article-title":"Wine yeasts for the future","volume":"8","author":"Fleet","year":"2008","journal-title":"FEMS Yeast Res."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1002\/yea.3219","article-title":"Yeasts found in vineyards and wineries","volume":"34","author":"Varela","year":"2017","journal-title":"Yeast"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.ijfoodmicro.2011.11.025","article-title":"The microbial ecology of wine grape berries","volume":"153","author":"Barata","year":"2012","journal-title":"Int. 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