Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Abstract

<jats:p>Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.</jats:p>

Comparative NMR Metabolomics Profiling between Mexican Ancestral & Artisanal Mezcals and Industrialized Wines to Discriminate Geographical Origins, Agave Species or Grape Varieties and Manufacturing Processes as a Function of Their Quality Attributes

“…Preliminary partial 1 H NMR assignments for chemical identification of discriminant metabolites in both wine and mezcal spirits presented in Figure 6 and Figure 7 were achieved by comparison to previous reports [ 1 , 15 , 18 , 28 , 48 ] and databases [ 49 ]. For both cases, identified discriminant metabolites are shown in independent [ 1 ] loading plots as a function of proton chemical shifts.…”

“…Discriminative features came, respectively, from ethyl acetate, lactic acid, alanine, succinic acid, proline, malic acid, gallic acid (red wines) and 2,3-butanediol, ethyl acetate, malic acid, valine, succinic acid, lactic acid, tartaric acid, glycerol, gallic acid, choline, proline, and alanine (white wines) spin systems. Furthermore, specific oenological improvements such as the use of Hanseniaspora vineae yeast strains for enhancing aromatic profiles in Spanish Albillo white wines, with respect standard fermentations, was evaluated with both 1 H-NMR and GC-FID targeted metabolomics [ 18 ].…”

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

“…In this regard, H. vineae also produces a mouth effect perceptible in tasting, thus increasing roundness and body and improving the structure of white wines [ 8 ]. A high or similar absorbance at 260 nm and 280 nm with other yeast species has been observed, with the high release of cell wall polysaccharides [ 5 ] related to the contents of nucleic acids and proteins that can be correlated with the cell autolysis [ 15 , 16 , 17 ]. The release of cell wall polysaccharides during yeast autolysis by H. vineae has been similar to other S. cerevisiae strains with high production of these polymers, but lower than other highly polysaccharide-producing species such as Schizosaccharomyces pombe [ 5 , 17 , 18 ].…”

“…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 ].…”

“…The addition of l-phenylalanine (Phe) also helps to enhance the formation of this ester [ 12 ]. The high production of floral esters is disconnected from the production of fruity esters, such as isoamyl acetate, and similar values of those compounds are as low as those formed by low producing S. cerevisiae strains [ 5 ]. Isoamyl acetate produces banana smells and it is correlated with aroma standardisation in white wines.…”