Abstract
Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to pure fermentations of S. cerevisiae in Tempranillo and Albillo rosé wines. Fermentations were carried out in oak barrels and stainless steel barrels. The results indicated that fermentation with H. vineae resulted in wines with residual sugars below 3.4 g/L and similar general characteristics, compared to S. cerevisiae. However, H. vineae wines contain up to 44% more total anthocyanins, resulting in an appreciable improvement in colour. In addition, H. vineae produced up to 65% more 2-phenylethyl acetate in stainless steel barrels and 2.5 times more terpene alcohols in oak barrels. Therefore, the use of H. vineae results in a more attractive colour, as well as fruity and floral organoleptic characteristics of rosé wines.
Highlights
Rosé wines are made from red grape varieties, in order to extract the amount of pigments that give them their characteristic colour
In previous studies we identified a significant effect of this yeast on terpene contents, where we obtained up to three times higher contents of linalool, β-citronellol, geraniol and α-terpineol compared to S. cerevisiae fermentations [13]
The use of H. vineae inInrosé winemaking resulted in wines with similar general oenosteel barrel fermentations
Summary
Rosé wines are made from red grape varieties, in order to extract the amount of pigments that give them their characteristic colour. At harvest time there is a complex yeast population where S. cerevisiae is not the most abundant [4] For this reason, non-Saccharomyces yeasts are dominant at the beginning of alcoholic fermentation, and play an important role in the organoleptic complexity of the wine obtained. The main non-Saccharomyces yeasts associated with grapes are the genus Hanseniaspora and its asexual anamorph Kloeckera, these yeasts are apiculate with bipolar budding [5]. These apiculate yeasts are normally characterised by their low fermentation capacity compared to S. cerevisiae, as these species generally do Fermentation 2021, 7, 141.
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