Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.

Abstract

In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation with the wine yeast Saccharomyces cerevisiae Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations with Hanseniaspora showed a dramatic increase in ethyl acetate levels except the two (H. occidentalis and H. osmophila) that belong to the so-called slow-evolving clade, which had no meaningful difference, compared to the S. cerevisiae control. Other striking observations were the almost complete depletion of lactic acid in mixed-culture fermentations with H. osmophila, the more than 3.7 mg/L production of isoamyl acetate with H. guilliermondii, the significantly lower levels of glycerol with H. occidentalis and the increase in certain terpenols, such as citronellol with H. opuntiae. This work allows for the direct comparison of wines made with different Hanseniapora spp. showcasing their oenological potential, including two (H. meyeri and H. nectarophila) previously unexplored in winemaking experiments.

The Use of Hanseniaspora opuntiae to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety

“…It was previously shown that two H. opuntiae isolates produced less ethanol per gram of sugar consumed compared to S. cerevisiae and significantly reduced the ethanol levels in the final wines [13]. However, H. opuntiae did not decrease the ethanol content in favour of glycerol in our study coinciding with previous results [14,15] and suggesting that this capacity could be probably strain-dependent.…”

“…H. uvarum may produce significantly higher levels of citronellol compared to S. cerevisiae in wine fermentation [23]. H. opuntiae was also shown to produce citronellol [13,15]. Here, H. opuntiae produced a significant amount of citronellol, which confers citronella, rose and green notes to wines.…”

“…Certain H. opuntiae strains have been shown to decrease the ethanol content of wines, while increasing the glycerol level [13] or to increase higher alcohols (phenylethanol and 3-methylbutanol) and phenylacetaldehyde in co-culture with S. cerevisiae [14]. Recently, the aroma production profiles of seven different strains of respective Hanseniaspora species, including H. opuntiae, was assessed in simultaneous co-inoculation with S. cerevisiae in microvinifications of Gewürztraminer grape must [15]. H. opuntiae was found to increase certain terpenes, such as citronellol and β-myrcene.…”

Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming

“…Hanseniaspora opuntiae (Ho) is also an apiculate yeast but smaller than Hv . It can promote the release of some terpenes as citronellol (del Fresno et al, 2022;Badura et al, 2023) and has been described as a good producer of floral and fruity acetate esters (Bourbon-Melo et al, 2021;del Fresno et al, 2022), conferring floral notes in wines (Luan et al, 2018), with moderate volatile acidity and low levels of ethyl acetate (del Fresno et al, 2022). However, the fermentative power is lower than in Hv usually reaching 4-6% v/v ethanol depending on strains and fermentation conditions.…”

Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans

“…Another influential factor in the outcome of the wine is the ratio of S. cerevisiae to NCY strains [16]. Comparative studies of these inoculation modalities have revealed notable differences in the final quality of various alcohol beverages, emphasizing the intricate and unpredictable nature of the interaction between these distinct yeast strains [17,18].…”