António Inês

Universidade de Trás-os-Montes e Alto Douro | utad · Departamento de Biologia e Ambiente

Oral communication given at the I International Meeting Molecules 4 Life, which took place from September 20th to 22nd, 2023, at the University of Trás-os-Montes e Alto Douro (Vila Real), with the theme 'Degradation of Wine Vinegars'

Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 μg/L. To optimise OTA removal from white and red wines at high levels (10.0 μg/L) using activated carbons (ACs), different commercial deodorising ACs were tested. OTA elimination from white wines was less dependent on ACs characteristics, with 100% rem...

Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chito...

Probiotics and prebiotics are microbiota-management instruments for improving human health once they may be beneficial for maintaining a healthy community of gut microbiota and bowel function. Probiotic's main target is the gut, via the gastrointestinal tract, although direct application to other body zones such as the vaginal tract, the oral cavit...

Chitosan is an environmentally-friendly active molecule that has been explored for numerous agricultural uses. Its use in crop protection is well-known, however, other properties, such as bioactivity, deserve attention. Moreover, the modes of actions of chitosan remain to be elucidated. The present study assessed the levels of total phenolic compou...

RESUMO As antocianinas são corantes naturais com benefícios para a saúde que estão a ganhar popularidade como substitutos dos corantes sintéticos na indústria ali-mentar, com um crescimento de mercado previsto até 2021 em US$ 387,4 milhões. Vários corantes sintéticos estão a ser proi-bidos e regulamentados por imposição de nova legislação. Recentem...

ABSTACT Chitosan is a biopolymer and has been used in agriculture for different objectives including improved resistance against fungal pathogens, yield, fruit weight, vegetative growth, quality and shelf-life [1]. In the present work, grapevines from Touriga Franca red grape variety were exposed to 0.01% chitosan aqueous solution during initiation...

O Vinho do Porto é um vinho licoroso mundialmente conhecido e produzido na Região Demarcada do Douro, mundialmente conhecido. O processo de fabrico inclui a paragem da fermentação alcoólica pela adição de aguardente vínica, a lotação de vinhos e o envelhecimento. O vinho do Porto Tawny envelhece em barricas de madeira durante vários anos e é engarr...

Despite good modern winemaking practices, microbial contaminations could occur. Therefore, quality wine production requires attention to possible sources of contamination during winemaking and aging. Spoilage microorganisms besides affecting wine healthiness can be dangerous for human consumption, by producing biogenic amines and precursors of ethy...

Phenolic compounds are secondary metabolites abundant in our diet. These compounds may affect positively or negatively the sensory characteristics of food with important impacts on color, flavor, and astringency. An adequate consumption of phenolic com‐ pounds may also offer health benefits. After the consumption of fruits, the colon is the main si...

Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct w...

The aroma of Tawny Port wine changes during the oxidative aging process and there are some compounds that can be considered as age indicators. In line with that, it is necessary the optimization of a method to identify these substances present in aroma of Tawny Ports. In this study, a method based on headspace solid-phase microextraction (HS-SPME)...

Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit...

XX Encontro Luso-Galego de Química

Lactic acid bacteria (LAB) are a promising solution to reduce exposure to dietary mycotoxins because of the unique mycotoxin decontaminating characteristic of some LAB. Ochratoxin A (OTA) is one of the most prominent mycotoxins found in agricultural commodities. The present work reports on the ability of Pediococcus parvulus strains that were isola...

The aim of this study was to evaluate the impact of supplementation by diammonium phosphate (DAP) on hydrogen sulfide (H(2)S) production, when DAP given either prior to fermentation or during the early stationary growth phase of yeast. Three contrasting Saccharomyces cerevisiae wine strains were used to ferment synthetic grape juice (GJ) containing...

Malolactic fermentation (MLF), the deacidification carried by lactic acid bacteria (LAB), is a longstanding process in winemaking and the complexity and diversity of the metabolic activity of LAB suggest that MLF can positively or negatively affect the quality of the final product. This review presents a general characterization of LAB in terms of...

Malolactic fermentation (MLF), the deacidification carried by lactic acid bacteria (LAB), is a longstanding process in winemaking and the complexity and diversity of the metabolic activity of LAB suggest that MLF can positively or negatively affect the quality of the final product. This review presents a general characterization of LAB in terms of...

Malolactic fermentation (MLF), the deacidification carried by lactic acid bacteria (LAB), is a longstanding process in winemaking and the complexity and diversity of the metabolic activity of LAB suggest that MLF can positively or negatively affect the quality of the final product. This review presents a general characterization of LAB in terms of...

Malolactic fermentation (MLF), the deacidification carried by lactic acid bacteria (LAB), is a longstanding process in winemaking and the complexity and diversity of the metabolic activity of LAB suggest that MLF can positively or negatively affect the quality of the final product. This review presents a general characterization of LAB in terms of...