Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine

Abstract

This study aimed to assess the impact of different fermentation lees on enhancing the chemical composition, volatile profile, and sensory characteristics of wine during aging, specifically in relation to autolysis induction treatments. Lees processed by high hydrostatic pressure, especially those obtained from sequential fermentation (Hanseniaspora spp. followed by Saccharomyces spp.) determined the best color evolution, the highest protection against oxidation together with an overall improvement of volatile profile; these aged wines also obtained the highest scores in floral and fruity notes, resulting the most preferred by the panel. An improvement of the overall wine quality might be reached, by modulating lees composition (i.e., non-Saccharomyces spp. as fermentation co-starters), then by applying high hydrostatic pressure as alternative to enzyme addition for managing the subsequent aging on lees. This might possibly implement and improve the current winemaking process with an innovative, sustainable approach.