Abstract
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory characteristics to wine by contributing high levels of acetate esters and can increase the mouthfeel and body of wines. The present work aims to evaluate the use of these two species sequentially with Saccharomyces cerevisiae to improve the sensory profile of Albillo Mayor white wines. The fermentations were carried out in triplicate in 150 L stainless steel barrels. At the end of the alcoholic fermentation polysaccharides, colour, and an extensive study of the aromatic profiles were measured. Results showed up to 1.55 times higher content of 2-phenylethanol in H. opuntiae wines and up to three times higher concentration of fermentative esters in H. vineae wines than in the controls. Interestingly, it should be noted that the compound safranal was identified only in the H. vineae wines. These results indicated that the species studied are an interesting bio-tool to improve the aromatic profile of Albillo Mayor white wines. A novel non-targeted NMR-based metabolomics approach is proposed as a tool for optimising wine productions with standard and sequential fermentation schemes using apiculate yeast strains due to its discriminant capacity to differentiate fine features between wine samples from the identical geographical origin and grape variety but diverse fermentations or vintages.
Funder
APLICACIONES INNOVADORAS DE LAS ALTAS PRESIONES PARA MEJORAR LA BIO-TECNOLOGIA ENOLOGICA—ENOINNOVAPRESS
the Instituto Politécnico Nacional (IPN) programme “Programa Institucional de Contratación de Personal Académico de Excelencia (PICPAE)” and “Estímulos al Desempeño de los Investigadores
CONACyT programme
Laboratorios Nacionales” and CONACyT-México infrastructure
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Cited by
8 articles.
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