Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition

Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the market has led to need standardize winemaking process. This study focuses on identifying microbiota indigenous yeasts present during and then evaluates impact selected non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, fermentans, kluyveri) in chemical phenolic characterization production. Results showed that polyphenol content wines was influenced yeast species, with higher levels found spp. (ranging from 356.85 367.68 mg GAE/L total polyphenols 50.52 51.50 mg/L individual through HPLC methods). Antioxidant potential Hanseniaspora uvarum (133.60 Trolox/L) bacillaris (137.61 Trolox/L). Additionally, stands out due its sugar consumption (the totality fructose 43% glucose) 15.80 g/L organic acids compared 9.23 (on average) for other yeasts. knowledge can be advantageous standardizing process bioactive compounds, resulting production high-quality wines.