Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

Abstract

a b s t r a c tThis work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition of red wine. Red grape must vinifications of 100 l were performed and an inoculated fermentation with H. guilliermondii was compared to a spontaneous fermentation. The presence of apiculate yeasts was observed in both fermentations; however, Hanseniaspora uvarum was the only apiculate yeast isolated from the spontaneous fermentation. Apiculate yeasts dominated the fermentation until an ethanol concentration of 6% (v/v) was attained and remained in considerable high levels for an ethanol concentration of 12.5% (v/v). The grape must inoculated with H. guilliermondii led to the production of wine with higher concentrations of 1-propanol, 2-phenylethyl acetate and 3-(methylthio)propionic acid, and lower amounts of ethyl hexanoate, pentanoic acid, free fatty acids, 2-methyltetrahydrothiophen-3-one and acetic acid-3-(methylthio)propyl ester, than wine resulting from the spontaneous fermentation. The present study shows that the use of specific apiculate yeasts in grape must fermentations may lead to the production of wines with different chemical profiles, emphasising the importance of Hanseniaspora yeasts as mixed starter cultures with Saccharomyces cerevisiae, in winemaking.

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

“…However, S. fibuligera was detected with a low frequency of occurrence comparing to other starters, indicating that it was not the main amylase producer in wine starters for Hong Qu glutinous rice wine. P. guilliermondii was also found in Wheat Qu for Shaoxing rice wine and Manipur 'Hamei' (a traditional starter used for rice wine production in Manipur, India) (Jeyarama, Mohendro, Capece, & Romano, 2008;Xie et al, 2007), which can produce volatile phenols and esters in the initial stages of wine fermentation (Moreira et al, 2011). P. farinose occurred frequently in fermenting cacao, traditional sourdough, Koji, leaven of salted fermented soybean paste (miso) and Japan sake, but it was first reported being detected in Chinese rice wine starter.…”

Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

“…Some of these strains of the winery environment, described as persistent 37 over several years, have been found in grape musts prior to fermentation and observed to 38 develop during the initial stages of fermentation (Fleet, 1993;Pretorius, 2000). This genus 48 participates in the sensorial profile of the wines produced (Mateo et al, 1991) through its 49 capacity to produce higher alcohols and volatile esters (Moreira et al, 2011;Romano et al, 50 2003). As with the species S. cerevisiae, different non-Saccharomyces yeast genera have also 51 been isolated in the winery environment (Belin, 1979 obtained with an appropriate database permits identification at genus, species (Naumann et 65 al., 1991;Wenning et al, 2002) and even strain level following the analysis of the hierarchical 66 classification of profiles obtained (Udelhoven et al, 2000).…”

Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Côte d’Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta

“…The essential role of the non-Saccharomyces species is to increase the complexity of the fermented product through its organoleptic quality (Fleet 2007;Romano et al 1997). H. guilliermondii has been reported to produce high levels of 2-phenylethyl acetate and 1-propanol (Moreira et al 2011). So, this particular yeast distribution highlighted the typicality of raffia wine from Côte d'Ivoire.…”