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Prof. Alice Vilela
CQ-VR, UTAD

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0 Microbiology
0 Sensory Evaluation
0 Wine
0 Wine and food
0 wine and health

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Wine
Sensory Evaluation
Wine and food

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Short Biography

Vilela received her BSc degree in Oenology and PhD degree in Microbiology from University of Trás-os-Montes and Alto Douro (UTAD). She is Assistant Professor at University of Trás-os-Montes and Alto Douro and member of the Chemistry Research Centre, Vila Real. She has published 50 articles in international scientific journals, 7 technical papers, 10 book chapters, and 71 publications in conference proceedings. She has supervised Master's thesis research, and works of completion for Bachelor's degree in the field of Biological Sciences. She has received 2 awards. She is currently involved in four research projects. Her research lines are linked with studies on volatile acidity bio-reduction in wines and food and wine sensory evaluation. She operates in the areas of Food Science with an emphasis in Microbiology and Sensory analysis. In her professional activities, she has interacted with 50 researchers in co-authorship of scientific papers. She is also an active reviewer for Food Research International, Journal of the Science of Food and Agriculture, Food Chemistry International Journal of Gastronomy and Food Science, and MDPI Journals (Fermentation, Beverages, Molecules, International Journal of Molecular Sciences and Materials); Academic Editor of Asian Research Journal of Agriculture, International Journal of Environment and Climate Change; and the Insights in Organic & Inorganic Chemistry Journal and Editorial Board Member of Journal of Agriculture and Crops.

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Review
Published: 05 August 2021 in Sustainable Chemistry
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By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.

ACS Style

Alice Vilela; Teresa Pinto. Grape Infusions: Between Nutraceutical and Green Chemistry. Sustainable Chemistry 2021, 2, 441 -466.

AMA Style

Alice Vilela, Teresa Pinto. Grape Infusions: Between Nutraceutical and Green Chemistry. Sustainable Chemistry. 2021; 2 (3):441-466.

Chicago/Turabian Style

Alice Vilela; Teresa Pinto. 2021. "Grape Infusions: Between Nutraceutical and Green Chemistry." Sustainable Chemistry 2, no. 3: 441-466.

Journal article
Published: 13 March 2021 in Foods
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Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

ACS Style

Vânia Silva; Sandra Pereira; Alice Vilela; Eunice Bacelar; Francisco Guedes; Carlos Ribeiro; Ana Silva; Berta Gonçalves. Preliminary Insights in Sensory Profile of Sweet Cherries. Foods 2021, 10, 612 .

AMA Style

Vânia Silva, Sandra Pereira, Alice Vilela, Eunice Bacelar, Francisco Guedes, Carlos Ribeiro, Ana Silva, Berta Gonçalves. Preliminary Insights in Sensory Profile of Sweet Cherries. Foods. 2021; 10 (3):612.

Chicago/Turabian Style

Vânia Silva; Sandra Pereira; Alice Vilela; Eunice Bacelar; Francisco Guedes; Carlos Ribeiro; Ana Silva; Berta Gonçalves. 2021. "Preliminary Insights in Sensory Profile of Sweet Cherries." Foods 10, no. 3: 612.

Review
Published: 23 February 2021 in Beverages
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Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.

ACS Style

Teresa Pinto; Alice Vilela. Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages. Beverages 2021, 7, 12 .

AMA Style

Teresa Pinto, Alice Vilela. Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages. Beverages. 2021; 7 (1):12.

Chicago/Turabian Style

Teresa Pinto; Alice Vilela. 2021. "Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages." Beverages 7, no. 1: 12.

Editorial
Published: 17 January 2021 in Foods
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Humans have used their senses to evaluate food for several thousands of years

ACS Style

Alice Vilela. Sensory and Volatile Flavor Analysis of Beverages. Foods 2021, 10, 177 .

AMA Style

Alice Vilela. Sensory and Volatile Flavor Analysis of Beverages. Foods. 2021; 10 (1):177.

Chicago/Turabian Style

Alice Vilela. 2021. "Sensory and Volatile Flavor Analysis of Beverages." Foods 10, no. 1: 177.

Review
Published: 06 January 2021 in Foods
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Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.

ACS Style

Teresa Pinto; Alfredo Aires; Fernanda Cosme; Eunice Bacelar; Maria Cristina Morais; Ivo Oliveira; Jorge Ferreira-Cardoso; Rosário Anjos; Alice Vilela; Berta Gonçalves. Bioactive (poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods 2021, 10, 106 .

AMA Style

Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos, Alice Vilela, Berta Gonçalves. Bioactive (poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants. Foods. 2021; 10 (1):106.

Chicago/Turabian Style

Teresa Pinto; Alfredo Aires; Fernanda Cosme; Eunice Bacelar; Maria Cristina Morais; Ivo Oliveira; Jorge Ferreira-Cardoso; Rosário Anjos; Alice Vilela; Berta Gonçalves. 2021. "Bioactive (poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants." Foods 10, no. 1: 106.

Review
Published: 02 January 2021 in Fermentation
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Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality and wine safety, it has become increasingly critical to develop new yeast strains. In the last decades, new possibilities arose for creating upgraded wine yeasts in the laboratory, resulting in the development of strains with better fermentation abilities, able to improve the sensory quality of wines and produce wines targeted to specific consumers, considering their health and nutrition requirements. However, only two genetically modified (GM) wine yeast strains are officially registered and approved for commercial use. Compared with traditional genetic engineering methods, CRISPR/Cas9 is described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites. This genetic engineering technique has been applied to Saccharomyces cerevisiae since 2013. In this review, we aimed to overview the use of CRISPR/Cas9 editing technique in wine yeasts to combine develop phenotypes able to increase flavor compounds in wine without the development of off-flavors and aiding in the creation of “safer wines.”

ACS Style

Alice Vilela. An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety. Fermentation 2021, 7, 5 .

AMA Style

Alice Vilela. An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety. Fermentation. 2021; 7 (1):5.

Chicago/Turabian Style

Alice Vilela. 2021. "An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety." Fermentation 7, no. 1: 5.

Journal article
Published: 18 December 2020 in Molecules
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‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different “terroirs” on the phenolic composition and chromatic characteristics of ‘Mencía’/‘Jaen’ monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from ‘Jaen’ and ‘Mencía’ to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.

ACS Style

Fernanda Cosme; Alice Vilela; Luís Moreira; Carla Moura; José Enríquez; Luís Filipe-Ribeiro; Fernando Nunes. Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal). Molecules 2020, 25, 6008 .

AMA Style

Fernanda Cosme, Alice Vilela, Luís Moreira, Carla Moura, José Enríquez, Luís Filipe-Ribeiro, Fernando Nunes. Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal). Molecules. 2020; 25 (24):6008.

Chicago/Turabian Style

Fernanda Cosme; Alice Vilela; Luís Moreira; Carla Moura; José Enríquez; Luís Filipe-Ribeiro; Fernando Nunes. 2020. "Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)." Molecules 25, no. 24: 6008.

Journal article
Published: 23 November 2020 in Plants
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Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.

ACS Style

Ivo Oliveira; Anne S. Meyer; Sílvia Afonso; Alex Sequeira; Alice Vilela; Piebiep Goufo; Henrique Trindade; Berta Gonçalves. Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants 2020, 9, 1627 .

AMA Style

Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, Berta Gonçalves. Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants. 2020; 9 (11):1627.

Chicago/Turabian Style

Ivo Oliveira; Anne S. Meyer; Sílvia Afonso; Alex Sequeira; Alice Vilela; Piebiep Goufo; Henrique Trindade; Berta Gonçalves. 2020. "Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics." Plants 9, no. 11: 1627.

Review
Published: 20 November 2020 in Fermentation
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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 cavity, and skin have been studied. The major source of probiotics is fermented dairy products, however, currently, there is a need for novel and non-dairy probiotics, due to the increasing number of lactose-intolerant persons in the world population, tied with the adverse effect of cholesterol contained in fermented dairy foods as well as the increasing number of strict vegetarians. In this review, we describe gut-derived effects in humans of possible microorganisms isolated from wine, such as Saccharomyces and non-Saccharomyces yeasts and bacteria, and other non-dairy fermented beverages. Those microorganisms can be grown and consumed as recommended probiotics, moreover, wine, and other beverages may also be a source of prebiotics such as polyphenols.

ACS Style

Alice Vilela; Fernanda Cosme; António Inês. Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics. Fermentation 2020, 6, 113 .

AMA Style

Alice Vilela, Fernanda Cosme, António Inês. Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics. Fermentation. 2020; 6 (4):113.

Chicago/Turabian Style

Alice Vilela; Fernanda Cosme; António Inês. 2020. "Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics." Fermentation 6, no. 4: 113.

Journal article
Published: 06 September 2020 in Foods
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Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then, a sensory panel of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a “just about right” (JAR) scale. It was found that male individuals assigned higher ratings and preferred fragrance 5.1, which was a statistically significant result (p < 0.001). Regarding age, Tukey’s test showed significant differences in responses to fragrance 5.3 between young adults and middle-aged adults (p = 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance.

ACS Style

Alice Vilela; Rita Ferreira; Fernando Nunes; Elisete Correia. Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods 2020, 9, 1244 .

AMA Style

Alice Vilela, Rita Ferreira, Fernando Nunes, Elisete Correia. Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods. 2020; 9 (9):1244.

Chicago/Turabian Style

Alice Vilela; Rita Ferreira; Fernando Nunes; Elisete Correia. 2020. "Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma." Foods 9, no. 9: 1244.

Research article
Published: 10 July 2020 in Journal of the Science of Food and Agriculture
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Background Difference strategies are needed to mitigate the negative impact or to increment fruit quality. The effect of spraying Kaolin (K), Ascophyllum nodosum (An) and Salicylic acid (SA), in trees with and without irrigation, on quality and sensorial attributes of hazelnut (Grada de Viseu cultivar) was investigated during two consecutive years (2016 and 2017) in a commercial orchard located in Moimenta da Beira, Portugal. Results The treatments affected positively the biometric parameters, nut and kernel, weight, length, width, thickness and volume as well as the vitamin E level, antioxidant activity and some individual phenolic content, such as protocatechuic acid, gallocatechin, catechin and epicatechin. The levels of amino acids in hazelnut kernels decreased in all the assayed treatments, while the kernel colour and sensorial attributes were not affected by the treatments. Hazelnut physical properties (nut and kernels), chemical and phytochemical composition and antioxidant activities were positively related. Conclusion The application of K, An and SA improve the hazelnut tree response to the climate change, without compromising the hazelnut chemical and sensorial quality. Furthermore, due to the similar observations on the same treatments with and without irrigation, it can be stated that K, An and SA can be effective and cost‐effective tools to mitigate summer stress in rainfed orchards.

ACS Style

Sandra Cabo; Alfredo Aires; Rosa Carvalho; Alice Vilela; Núria Pascual‐Seva; Ana Paula Silva; Berta Gonçalves. Kaolin, Ascophyllum nodosum and salicylic acid mitigate effects of summer stress improving hazelnut quality. Journal of the Science of Food and Agriculture 2020, 101, 459 -475.

AMA Style

Sandra Cabo, Alfredo Aires, Rosa Carvalho, Alice Vilela, Núria Pascual‐Seva, Ana Paula Silva, Berta Gonçalves. Kaolin, Ascophyllum nodosum and salicylic acid mitigate effects of summer stress improving hazelnut quality. Journal of the Science of Food and Agriculture. 2020; 101 (2):459-475.

Chicago/Turabian Style

Sandra Cabo; Alfredo Aires; Rosa Carvalho; Alice Vilela; Núria Pascual‐Seva; Ana Paula Silva; Berta Gonçalves. 2020. "Kaolin, Ascophyllum nodosum and salicylic acid mitigate effects of summer stress improving hazelnut quality." Journal of the Science of Food and Agriculture 101, no. 2: 459-475.

Review
Published: 25 May 2020 in Fermentation
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A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine”. Safety represents a big threat all over the world, being one of the most important goals to be achieved in both Western society and developing countries. An occurrence in wine safety results in the recovery of a broad variety of harmful compounds for human health such as amines, carbamate, and mycotoxins. The perceived increase in sensory complexity and superiority of successful uninoculated wine fermentations, as well as a thrust from consumers looking for a more “natural” or “organic” wine, produced with fewer additives, and perceived health attributes has led to more investigations into the use of non-Saccharomyces yeasts in winemaking, namely in organic wines. However, the use of copper and sulfur-based molecules as an alternative to chemical pesticides, in organic vineyards, seems to affect the composition of grape microbiota; high copper residues can be present in grape must and wine. This review aims to provide an overview of organic wine safety, when using indigenous and/or non-Saccharomyces yeasts to perform fermentation, with a special focus on some metabolites of microbial origin, namely, ochratoxin A (OTA) and other mycotoxins, biogenic amines (BAs), and ethyl carbamate (EC). These health hazards present an increased awareness of the effects on health and well-being by wine consumers, who also enjoy wines where terroir is perceived and is a characteristic of a given geographical area. In this regard, vineyard yeast biota, namely non-Saccharomyces wine-yeasts, can strongly contribute to the uniqueness of the wines derived from each specific region.

ACS Style

Alice Vilela. Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health. Fermentation 2020, 6, 54 .

AMA Style

Alice Vilela. Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health. Fermentation. 2020; 6 (2):54.

Chicago/Turabian Style

Alice Vilela. 2020. "Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health." Fermentation 6, no. 2: 54.

Journal article
Published: 15 April 2020 in Food Chemistry
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Raspberries are rich in polyphenols but the impact of organic versus conventional agricultural practices on their phytochemical composition is not well known. This study aimed to analyse and compare the polyphenol accumulation in raspberries grown under both agricultural practices in the same edaphoclimatic conditions. Two raspberry cultivars ‘Kweli’ and ‘Tulameen’ were used. Under organic agricultural practices, the polyphenols levels increased for the ‘Kweli’ cultivar but decreased for the ‘Tulameen’ cultivar. ‘Tulameen’ cultivar grown under conventional agricultural practices contained higher anthocyanins levels than grown under organic agricultural practices while for the ‘Kweli’ cultivar no significant differences were observed between the two agricultural practices. ‘Kweli’ cultivar presented a significantly higher amount of ellagitannins and ellagic acid derivatives when compared to the ‘Tulameen’ cultivar under both agricultural practices. The effect of the agricultural practices on the raspberries’ chemical profile was dependent on the cultivar and cannot be generalised.

ACS Style

Rosário Anjos; Fernanda Cosme; Andreia Gonçalves; Fernando M. Nunes; Alice Vilela; Teresa Pinto. Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.). Food Chemistry 2020, 328, 126833 .

AMA Style

Rosário Anjos, Fernanda Cosme, Andreia Gonçalves, Fernando M. Nunes, Alice Vilela, Teresa Pinto. Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.). Food Chemistry. 2020; 328 ():126833.

Chicago/Turabian Style

Rosário Anjos; Fernanda Cosme; Andreia Gonçalves; Fernando M. Nunes; Alice Vilela; Teresa Pinto. 2020. "Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’ and ‘Tulameen’ raspberries (Rubus idaeus L.)." Food Chemistry 328, no. : 126833.

Review
Published: 09 February 2020 in Fermentation
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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

ACS Style

Alice Vilela. Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation. Fermentation 2020, 6, 22 .

AMA Style

Alice Vilela. Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation. Fermentation. 2020; 6 (1):22.

Chicago/Turabian Style

Alice Vilela. 2020. "Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation." Fermentation 6, no. 1: 22.

Book chapter
Published: 01 January 2020 in Prime Archives in Chemistry
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ACS Style

Alice Vilela; Fernanda Cosme; Teresa Pinto. The Colloidal State and the Micro-Science in the Beverage Industry: Emulsions, Foams, and Suspensions. Prime Archives in Chemistry 2020, 1 .

AMA Style

Alice Vilela, Fernanda Cosme, Teresa Pinto. The Colloidal State and the Micro-Science in the Beverage Industry: Emulsions, Foams, and Suspensions. Prime Archives in Chemistry. 2020; ():1.

Chicago/Turabian Style

Alice Vilela; Fernanda Cosme; Teresa Pinto. 2020. "The Colloidal State and the Micro-Science in the Beverage Industry: Emulsions, Foams, and Suspensions." Prime Archives in Chemistry , no. : 1.

Journal article
Published: 29 December 2019 in História da Ciência e Ensino: construindo interfaces
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ResumoHá milhares de anos que os humanos usam os sentidos para avaliar os alimentos. Dado que muitas fitotoxinas e metabólitos bacterianos têm gosto amargo ou ácido, a humanidade provavelmente usou a avaliação sensorial desde antes que o Homo sapiens fosse considerado “humano”. À medida que a civilização se desenvolveu e o comércio e a venda de mercadorias se tornaram comuns, começou a surgir a necessidade da realização da avaliação sensorial dos alimentos.Os métodos de degustação, foram aplicados pela primeira vez na Europa, com o objetivo de controlar a qualidade de cervejarias e destilarias. Nos USA, durante a Segunda Guerra Mundial, surgiu a necessidade de produzir alimentos de qualidade que não fossem rejeitados pelos soldados do exército. A partir dessa necessidade surgiu a análise sensorial como base científica. Tradicionalmente, a indústria alimentar via a avaliação sensorial no contexto da empresa como sendo realizada pelo “expert” (N = 1) que através de anos de experiência era capaz de descrever os produtos e estabelecer padrões de qualidade desde a matéria-prima até ao produto final. Exemplos de tais “especialistas” incluem o mestre-cervejeiro, o enólogo, os provadores de café (baristas) e chás. Hoje em dia, os testes internos de consumidor, proporcionam à empresa uma alternativa barata para a obtenção de informações valiosas sobre as vantagens e falhas dos seus produtos. Portanto, a procura por possibilidades de fazer esse tipo de teste aumentouPalavras-chave: Cientista sensorial, consumidor, análise de dados sensoriais. Abstract Humans have used their senses to evaluate food for several thousands of years. Given that so many phytotoxins and bacterial metabolites are bitter and sour, humanity had probably used sensory evaluation since before Homo sapiens were human. As civilization developed and the trading and selling of goods became a commonplace, the first seeds of food sensory testing as we know it was planted. Tasting methods, as a form of sensory analysis of foods, were applied for the first time in Europe, a long time ago, to control the quality of breweries and distilleries. In the United States, during World War II, it arose from the need to produce quality foods that were not rejected by army soldiers. From this need the methods of application of the tasting appeared, establishing the sensorial analysis as a scientific basis The food industry traditionally viewed sensory evaluation in the context of the company “expert” (the N of 1) who through years of accumulated experience was able to describe company products and set standards of quality by which raw materials would be purchased and each product manufactured and marketed. Examples of such “experts” include the perfumer, flavourist, brew-master, winemaker, and coffee and tea tasters. Nowadays, small scale internal consumer tests provide a company with a cheap way to get valuable information regarding the advantages and flaws of their products. Therefore, the demand for possibilities to do this kind of test has increased. Keywords : Sensory scientist, consumer choices, sensory data analysis.

ACS Style

Alice Vilela. Food sensory evaluation throughout the time. História da Ciência e Ensino: construindo interfaces 2019, 20, 408 -419.

AMA Style

Alice Vilela. Food sensory evaluation throughout the time. História da Ciência e Ensino: construindo interfaces. 2019; 20 ():408-419.

Chicago/Turabian Style

Alice Vilela. 2019. "Food sensory evaluation throughout the time." História da Ciência e Ensino: construindo interfaces 20, no. : 408-419.

Review
Published: 05 December 2019 in Foods
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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

ACS Style

Alice Vilela; Eunice Bacelar; Teresa Pinto; Rosário Anjos; Elisete Correia; Berta Gonçalves; Fernanda Cosme. Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods 2019, 8, 643 .

AMA Style

Alice Vilela, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, Fernanda Cosme. Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods. 2019; 8 (12):643.

Chicago/Turabian Style

Alice Vilela; Eunice Bacelar; Teresa Pinto; Rosário Anjos; Elisete Correia; Berta Gonçalves; Fernanda Cosme. 2019. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12: 643.

Journal article
Published: 08 October 2019 in IVES Technical Reviews, vine and wine
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In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of acidity. If in the past, non-Saccharomyces yeasts were often considered as spoilage yeasts, now they are used to modulate wine composition, namely in terms of aroma and acidity. In this article, the ability of some non-Saccharomyces yeasts to modulate wine acidity is reviewed.

ACS Style

Alice Vilela. Bio-modulating wine acidity: The role of non-Saccharomyces yeasts. IVES Technical Reviews, vine and wine 2019, 1 .

AMA Style

Alice Vilela. Bio-modulating wine acidity: The role of non-Saccharomyces yeasts. IVES Technical Reviews, vine and wine. 2019; ():1.

Chicago/Turabian Style

Alice Vilela. 2019. "Bio-modulating wine acidity: The role of non-Saccharomyces yeasts." IVES Technical Reviews, vine and wine , no. : 1.

Review
Published: 01 August 2019 in Beverages
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Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.

ACS Style

Alice Vilela; Teresa Pinto. Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup. Beverages 2019, 5, 48 .

AMA Style

Alice Vilela, Teresa Pinto. Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup. Beverages. 2019; 5 (3):48.

Chicago/Turabian Style

Alice Vilela; Teresa Pinto. 2019. "Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup." Beverages 5, no. 3: 48.

Review
Published: 31 May 2019 in Fermentation
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Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin, which are found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. This review summarizes the importance of some conventional and nonconventional yeast strains’ alcoholic fermentations, especially in the production of metabolites that promote human health and thus, attract consumers attention towards fermented beverages. A brief reference is also made on fermented beverages containing probiotics, namely kombucha, also known as kombucha tea, and its interesting microorganism’s symbiotic relationships named SCOBY.

ACS Style

Alice Vilela. The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds. Fermentation 2019, 5, 46 .

AMA Style

Alice Vilela. The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds. Fermentation. 2019; 5 (2):46.

Chicago/Turabian Style

Alice Vilela. 2019. "The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds." Fermentation 5, no. 2: 46.