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…

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More