Abstract
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.
Highlights
Non-Saccharomyces (NS) yeasts were considered unattractive in traditional winemaking, and sulphites addition was the way to prevent the risk of their growth at the beginning of the vinification process
These species are important in the production of an increased diversity of volatile compounds in wine, and it was demonstrated the chemical composition of wines made with H/K in combination with Saccharomyces cerevisiae (SC) differ from reference wines [9,10,11,12]. During these early studies about apiculate yeasts, some authors [13,14,15] showed that not all H/K strains formed high levels of volatile acidity and many of them produced similar levels to SC in this regard. These results indicate that some strains of H/K can provide higher levels of ethanol than other strains, the main characteristic of Fermentation 2018, 4, 76; doi:10.3390/fermentation4030076
Some of these reactions could be attributed to the variable levels generated significantly higher levels of acetaldehyde compared with Saccharomyces [85], and of acetaldehyde orincreased pyruvatelinearly synthesis byincreasing different yeast species.concentration
Summary
Non-Saccharomyces (NS) yeasts were considered unattractive in traditional winemaking, and sulphites addition was the way to prevent the risk of their growth at the beginning of the vinification process. Some species, such as “vineae”, might reach about 10% of the alcohol by volume of fermentative capacity under winemaking conditions These species are important in the production of an increased diversity of volatile compounds in wine, and it was demonstrated the chemical composition of wines made with H/K in combination with SC differ from reference wines [9,10,11,12]. During these early studies about apiculate yeasts, some authors [13,14,15] showed that not all H/K strains formed high levels of volatile acidity and many of them produced similar levels to SC in this regard. The competition for nutrients is the action mechanism of protection used by H. uvarum against fungi in grapes and apples [27,28]
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