{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,28]],"date-time":"2025-11-28T12:30:22Z","timestamp":1764333022165,"version":"build-2065373602"},"reference-count":37,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2021,5,1]],"date-time":"2021-05-01T00:00:00Z","timestamp":1619827200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Regional Development Fund","award":["CENTRO-01-0145-FEDER-031568"],"award-info":[{"award-number":["CENTRO-01-0145-FEDER-031568"]}]},{"name":"European Social Fund","award":["M1420-09-5369-FSE-000001"],"award-info":[{"award-number":["M1420-09-5369-FSE-000001"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["PTDC\/EEI-EEE\/31568\/2017; UIDB\/50025\/2020; UIDP\/50025\/2020"],"award-info":[{"award-number":["PTDC\/EEI-EEE\/31568\/2017; UIDB\/50025\/2020; UIDP\/50025\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>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 \u00b1 5 g\/L) and dry (1022 \u00b1 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 (&lt;2.5 mg\/L), Cit (&lt;11.0 mg\/L) and Arg (&lt;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 \u00b0C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (&lt;100 \u00b5g\/L); therefore, both yeasts can be a useful tool for its mitigation in wines.<\/jats:p>","DOI":"10.3390\/pr9050799","type":"journal-article","created":{"date-parts":[[2021,5,1]],"date-time":"2021-05-01T21:35:39Z","timestamp":1619904939000},"page":"799","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1704-6745","authenticated-orcid":false,"given":"Jo\u00e3o Micael","family":"Le\u00e7a","sequence":"first","affiliation":[{"name":"Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal"},{"name":"Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0772-8953","authenticated-orcid":false,"given":"Vanda","family":"Pereira","sequence":"additional","affiliation":[{"name":"Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"ISOPlexis\u2014Sustainable Agriculture and Food Technology Center, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal"}]},{"given":"Andreia","family":"Miranda","sequence":"additional","affiliation":[{"name":"Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal"},{"name":"Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"Henriques &amp; Henriques\u2014Vinhos S.A., Avenida da Autonomia, 9300-138 C\u00e2mara de Lobos, Portugal"}]},{"given":"Jos\u00e9 Luis","family":"Vilchez","sequence":"additional","affiliation":[{"name":"Research Group of Analytical Chemistry and Life Sciences, Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain"}]},{"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), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Jos\u00e9 Carlos","family":"Marques","sequence":"additional","affiliation":[{"name":"Faculty of Exact Sciences and Engineering, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal"},{"name":"Institute for Nanostructures, Nanomodelling and Nanofabrication (i3N), University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"ISOPlexis\u2014Sustainable Agriculture and Food Technology Center, Campus da Penteada, University of Madeira, 9020-105 Funchal, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.cofs.2017.02.005","article-title":"New insights on the use of wine yeasts","volume":"13","author":"Comitini","year":"2017","journal-title":"Curr. 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