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…

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More