Abstract
Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcohols through a highly acetylation capacity might explain an adaption to fermentative environments. It was concluded that, although H. vineae show close alcohol fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.
Highlights
The development of commercial wine yeast cultures in the last 50 years has caused most winemakers to use conventional fermentation technology based on Saccharomyces cerevisiae strains
Among Hanseniaspora species belonging to the fermentation group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously described in spontaneous fermentations of grape, but not so frequently on fruits
Samples eluted were concentrated with N2 and Gas Chromatography coupled to Mass Spectrometry (GC-MS) analysis was performed in a Shimadzu-QP 2010 ULTRA (Tokyo, Japan) mass spectrometer equipped with a Stabilwax (30 m by 0.25 mm inside diameter [i.d.], 0.25-μm film thickness; Restek Corporation, Bellefonte, PA, USA) capillary column
Summary
The development of commercial wine yeast cultures in the last 50 years has caused most winemakers to use conventional fermentation technology based on Saccharomyces cerevisiae strains. Among Hanseniaspora species belonging to the fermentation group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously described in spontaneous fermentations of grape, but not so frequently on fruits These yeasts are characterized by their increased capacity to ferment and resist higher concentrations of ethanol when compared to other apiculate species [14]. The main characteristic of the H. vineae exometabolome is its increased production of acetate esters, such as 2-phenylethanol acetate, and other benzenoids compared with S. cerevisiae, which is a desirable trait, because esters present a lower sensorial threshold than their respective alcohols [7,12] The reason for this difference has been argued to be due to the higher copy number of proteins with alcohol acetyltransferases (AATase) domains [20]. The objective was to evaluate differences in wine fermentation and flavor performance between Hanseniaspora strains belonging to the two species that are classified within the fermentation group, considering the genetic basis that could explain their different behavior during the process
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