Abstract
Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.
Highlights
Introduction published maps and institutional affilThe use of non-Saccharomyces yeasts is increasing extensively in wine biotechnology because of their ability to improve the sensory quality of wines [1,2], especially in warm areas where they can enhance the freshness of flat non-aromatic varieties [3]
The main goal of this research is to assess the formation of terpenes and other phenolic flavours during fermentation of the neutral variety Albillo (V. vinifera L.) by Hanseniaspora vineae, and the effect in the release of polysaccharides that can improve body and structure in white varieties
Optical microscopy was used to show the special geometry of H. vineae (Figure 1a) compared to the typical ellipsoidal shape of Saccharomyces cerevisiae (Figure 1b)
Summary
The use of non-Saccharomyces yeasts is increasing extensively in wine biotechnology because of their ability to improve the sensory quality of wines [1,2], especially in warm areas where they can enhance the freshness of flat non-aromatic varieties [3]. Hanseniaspora vineae is a powerful biotechnology to improve the aroma profile of white wines through the production of aromatic compounds during fermentation [4,5,6,7]. It has been shown that the enhanced formation of 2-phenylethyl acetate [8,9] in this species is explained by the gene duplications of aromatic amino acid aminotransferases and phenylpyruvate decarboxylases [6]. Enhanced formation of 2-phenylethyl acetate has been reported in other Hanseniaspora species such as. We have previously evaluated the effect of H. vineae in the formation of fermentative acetate esters in the neutral iations
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