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

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.

Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

“…Although it is clear that many of the recent non- Saccharomyces vinification studies have demonstrated an impact on wine quality in different grape varieties or under mixed culture conditions, there is still very limited information on the behavior of non- Saccharomyces strains at winery scale ( Jolly et al, 2014 ; Comitini et al, 2017 ; Morata et al, 2020 ). Since 2007, white wines have been produced with H. vineae on a commercial scale ( Medina et al, 2007 ) and could be sensorially differentiated from wines produced by conventional Saccharomyces fermentations ( Medina et al, 2013 ; Lleixa et al, 2016 ; Martin et al, 2018 ; Del Fresno et al, 2020 , 2021 ). However, although red wines made under these treatments can be differentiated by chemical techniques, the sensory differentiation or quality conclusions of these processes in red wine vinification at winery scale were less clear.…”

pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

“…Sequential fermentations with Hv followed by Sc in Albillo grapes have shown much higher concentrations of terpenes (316 μg/L) than with Sc controls (114 μg/L) [44]. Linalool, β-citronellol, and geraniol showed higher concentrations than in the Sc control (>x3, >x4, and > x2 respectively), but also above their respective sensory thresholds [44]. The balsamic terpenes terpinene-4-ol and α-terpineol were also at significantly higher concentrations but below the sensory threshold.…”

“…In the fermentation of the neutral variety Macabeo, the formation of a significant concentration of α-terpineol (>100 μg/L) has been observed, but below its sensory threshold [36]. Sequential fermentations with Hv followed by Sc in Albillo grapes have shown much higher concentrations of terpenes (316 μg/L) than with Sc controls (114 μg/L) [44]. Linalool, β-citronellol, and geraniol showed higher concentrations than in the Sc control (>x3, >x4, and > x2 respectively), but also above their respective sensory thresholds [44].…”

“…When aging on lees (AOL) is extended for several months, there are no differences between Hv and Sc control. The use of size exclusion chromatography showed slightly higher molecular sizes in the polysaccharides released by Hv that may influence the more intense mouthfeel [44].…”

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

“…In triplicate fermentations of white wines, the Sc control produced 0.45 g/L acetic acid, but the sequential fermentation with Hv/Sc produced 0.36 g/L [ 65 ]. Additionally, Hv can produce significant amounts of floral and fruity acetate esters, benzenoids, and terpenes, improving the aroma profile of flat neutral varieties [ 63 , 64 , 66 , 67 ]. Furthermore, Hv is better adapted to the fermentation process and it is possible to select strains capable of reaching 10% ethanol [ 68 ].…”