terclim by ICS banner
IVES 9 IVES Conference Series 9 AROMATIC AND FERMENTATIVE PERFORMANCES OF HANSENIASPORA VINEAE IN DIFFERENT SEQUENTIAL INOCULATION PROTOCOLS WITH SACCHAROMYCES CEREVISIAE FOR WHITE WINEMAKING

AROMATIC AND FERMENTATIVE PERFORMANCES OF HANSENIASPORA VINEAE IN DIFFERENT SEQUENTIAL INOCULATION PROTOCOLS WITH SACCHAROMYCES CEREVISIAE FOR WHITE WINEMAKING

Abstract

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients. The study aims to assess the impact of progressive inoculation of Sc yeast during white wine fermentation at different stages: 24 h, 48 h, 72 h, 100 h, and 200 h after the initial inoculation of Hv yeast. The latter time point corresponds to the halfway of the fermentation process. The concentration of some yeast-derived aroma compounds was evaluated in wines by GC-MS/MS (2-phenylethyl alcohol, ß-phenylethyl acetate, isoamyl acetate and ethyl hexanoate) as indicators of the metabolic response of yeasts during fermentation. The 200 h protocol took an average 13 extra days to complete alcoholic fermentation compared to the pure Sc. The difference decreased as the moment of sequential inoculation neared, with a difference of ~4 days for the 24 h protocol. Regarding volatile compounds, the production of isolamyl acetate and ethyl hexanoate were higher in Sc wines respect to any Hv wines (up to 2.5-fold), for which it was found no significant differences between them. However, every Hv protocol was richer in ß-phenylethyl acetate. Interestingly, the 24 hour protocol produced the highest concentration (~11-fold than Sc) while the 200 h protocol showed the lowest (~8-fold), demonstrating a downward trend with respect to the time of Sc inoculation. Conversely, 2-phenylethanol concentration was higher in the 200 h protocol and it showed a positive correlation with reduced inoculation time. Results confirm the ability of Hv to change the aroma features of wines, increasing the rose-like scents that characterise ß-phenylethyl acetate. By reducing the delay in Sc inoculation, the performance of Hv became better aligned with industrial standards while also maintaining an increased production of ß-phenylethyl acetate.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Adelaide Gallo1,2*, Mauro Paolini¹, Nicola Cappello¹, Francisco Carrau³, Rémi Schneider4 Roberto Larcher¹, Tomas Roman¹

1. Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all’ Adige, Italy
2. C3A – Università degli Studi di Trento, via Edmund Mach 1, 38010 San Michele all’ Adige, Italy
3. Seccion Enología, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
4. Oenobrands SAS Parc Agropolis II-Bât 5 2196 Bd de la Lironde-CS 34603, CEDEX 05, 34397 Montpellier, France

Contact the author*

Keywords

Hanseniaspora vineae, non-Saccharomyces, sequential inoculation, wine aroma

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More