Castro C.C., Gunning C., Oliveira C.M., Couto J.A., Teixeira J.A., Martins R.C., Ferreira A.C.S.
IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade Do Minho, 4710-057 Braga, Portugal; Escola Superior de Biotecnologia, CBQF, Universidade Cato.lica Portuguesa, Rua Dr. Anto.nio Bernardino de Almeida, 4200-072 Porto, Portugal; Departamento de Quimica and QOPNA, Universidade de Aveiro, 3810-193 Aveiro, Portugal; BioInformatics Molecular and Environmental Biology Centre, Universidade Do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Stellenbosch University, Private Bag X1, Matieland, 7602, Stellenbosch, South Africa
Castro, C.C., IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade Do Minho, 4710-057 Braga, Portugal; Gunning, C., Escola Superior de Biotecnologia, CBQF, Universidade Cato.lica Portuguesa, Rua Dr. Anto.nio Bernardino de Almeida, 4200-072 Porto, Portugal; Oliveira, C.M., Escola Superior de Biotecnologia, CBQF, Universidade Cato.lica Portuguesa, Rua Dr. Anto.nio Bernardino de Almeida, 4200-072 Porto, Portugal, Departamento de Quimica and QOPNA, Universidade de Aveiro, 3810-193 Aveiro, Portugal; Couto, J.A., Escola Superior de Biotecnologia, CBQF, Universidade Cato.lica Portuguesa, Rua Dr. Anto.nio Bernardino de Almeida, 4200-072 Porto, Portugal; Teixeira, J.A., IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade Do Minho, 4710-057 Braga, Portugal; Martins, R.C., BioInformatics Molecular and Environmental Biology Centre, Universidade Do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Ferreira, A.C.S., Escola Superior de Biotecnologia, CBQF, Universidade Cato.lica Portuguesa, Rua Dr. Anto.nio Bernardino de Almeida, 4200-072 Porto, Portugal, Stellenbosch University, Private Bag X1, Matieland, 7602, Stellenbosch, South Africa
This study is focused on the evaluation of the impact of Saccharomyces cerevisiae metabolism in the profile of compounds with antioxidant capacity in a synthetic wine during fermentation. A bioanalytical pipeline, which allows for biological systems fingerprinting and sample classification by combining electrochemical features with biochemical background, is proposed. To achieve this objective, alcoholic fermentations of a minimal medium supplemented with phenolic acids were evaluated daily during 11 days, for electrochemical profile, phenolic acids, and the volatile fermentation fraction, using cyclic voltametry, high-performance liquid chromatography-diode array detection, and headspace/solid-phase microextraction/gas chromatography-mass spectrometry (target and nontarget approaches), respectively. It was found that acetic acid, 2-phenylethanol, and isoamyl acetate are compounds with a significative contribution for samples metabolic variability, and the electrochemical features demonstrated redox-potential changes throughout the alcoholic fermentations, showing at the end a similar pattern to normal wines. Moreover, S. cerevisiae had the capacity of producing chlorogenic acid in the supplemented medium fermentation from simple precursors present in the minimal medium. © 2012 American Chemical Society.