Macrowine 2021

The use of Hanseniaspora vineae on the production of base sparkling wine

Abstract

Non-Saccharomyces yeasts have been associated, for many years, with challenging alcoholic fermentation processes. However, during the last decade the use of non-Saccharomyces yeasts in wine production has become increasingly widespread due to the advantages they can offer in mixed inoculations with Saccharomyces cerevisiae (Sc). In this respect, Hanseniaspora vineae (Hv), in synergy with Saccharomyces spp, represents an interesting opportunity to impart a positive contribution to the aroma complexity of wines. In fact, it is a well-known producer of pleasant esters, such as 2-phenylethyl acetate. This study compares the performances of Hv (strain Hv-205) in sequential inoculation modality to Sc in three Chardonnay musts for base sparkling wine production. No significant differences were observed in basic chemical parameters between wines except for titratable acidity, with a significantly decrease (up to 1.5 g/L) in Hv processes due to malic acid degradation. The analysis of the aroma compounds revealed remarkable differences in concentration of volatile metabolites, among others up to 37-fold increase of 2-phenylethyl acetate. In contrast, lower concentration of its alcohol were detected, suggesting higher acetylation activity by Hv. Branched-chain fatty acids were found in lower concentration in wines fermented with Hv. Additionally, despite the higher concentration of tryptophol and indolacetic acid in the Hv-fermented wines, no significant differences were displayed in 2-aminoacetophenone content at the end of the alcoholic fermentation. Furthermore, it has not been found a clear trend on the potential development of this marker as a typical aging defect. Results suggest a different nutrient demand between the two yeast species with a strong matrix effect on the performances of Hv. Further research is required to elucidate this aspect. From a flavour enhancement perspective, all together these results highlight the potential of Hv strain as an interesting alternative for sparkling base production with a notable floral aroma.   

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Tomas Roman 

Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy.,Nicola CAPPELLO, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy. Adelaide GALLO Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach, 38010 San Michele all‘Adige, Italy. Mauro PAOLINI, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach, 38010 San Michele all‘Adige, Italy. Tiziana NARDIN, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach, 38010 San Michele all‘Adige, Italy. Sergio MOSER, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy. Francisco CARRAU, Universidad de la Republica, Area Enologia y Biotecnología de Fermentaciones, Facultad de Química, Montevideo, Uruguay Rémi SCHNEIDER, Oenoborands SAS Parc Agropolis II-Bât 5 2196 Bd de la Lironde-CS 34603, CEDEX 05, 34397 Montpellier, France Roberto LARCHER, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy.

Contact the author

Keywords

hanseniaspora vineae; sparkling wine; aroma; yeast nutrition; 2-aminoacetophenone

Citation

Related articles…

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Des enjeux individuels à l’action collective

With the Federation of Wine Syndicates of Anjou and the Wine Syndicate of Angevin for direct sale to the Property, the Higher School of Agriculture of Angers was led to carry out, in 1995, a survey of winegrowers in Maine and Loire, with a view to grouping the supply of some of the wines intended for direct sale (Huet, 1995).

Read More

Salubrity of environment and zoning process: first consideration on the radioactivity of vineyard soils

La salubrité du milieu et des aliments intervient de plus en plus lourdement, et souvent négativement, sur la santé de l’homme, aussi bien sur l’individu que sur la société tout entière.

Read More

Colour assessment of port wines using colorimetric and spectrophotometric methods

Colour is an important quality parameter in wines and is the result of a complex mixture of pigments
(including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time as pigments react between themselves and with other wine macromolecules
(particularly polyphenols). During wine tasting, colour is normally assessed on the outer rim of the wine profile in a tilted glass, since most wines are too opaque to be analysed in the middle of the glass. Therefore, depending on the depth of observation considered, the perception of wine colour can be different.

Read More

Functional characterization of grapevine MLO genes to define their roles in Powdery mildew susceptibility by CRISPR/Cas9 genome editing

Successful powdery mildew (PM) infection in plants relies on Mildew Resistance Locus O (MLO) genes, which encode susceptibility factors essential for fungal penetration. In Arabidopsis, loss-of-function mutations in three clade-V MLOs, AtMLO2, 6, and 12 confer complete resistance to PM infection. Since then, efforts are on to discover MLO genes contributing to PM susceptibility in many species to introduce mlo-based PM-resistance. Earlier studies in tomato and grapevine, using the RNAi approach, attributed PM susceptibility to SlMLO1, 5, and 8 and VvMLO3, 13, and 17, respectively indicating likely functional redundancy among MLOs.

Read More