| Title: | The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety |
| Author(s): | Del Fresno JM; Escott C; Loira I; Carrau F; Cuerda R; Schneider R; Banuelos MA; Gonzalez C; Suarez-Lepe JA; Morata A; |
| Address: | "enotecUPM, Chemistry and Food Technology Department, Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Universidad Politecnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. Area Enologia y Biotecnologia de Fermentaciones, Facultad de Quimica, Universidad de la Republica, Gral. Flores 2124, Montevideo 11800, Uruguay. Comenge Bodegas y Vinedos SA, Curiel de Duero, 47316 Valladolid, Spain. Oenoborands SAS Parc Agropolis II-Bat 5 2196 Bd de la Lironde-CS 34603, CEDEX 05, 34397 Montpellier, France. enotecUPM, Biotechnology Department, Escuela Tecnica Superior de Ingenieria Agronomica, Alimentaria y de Biosistemas, Universidad Politecnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain" |
| ISSN/ISBN: | 1422-0067 (Electronic) 1422-0067 (Linking) |
| Abstract: | "Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes ( approximately x3), mainly in linalool (>x3), beta-citronellol (>x4), geraniol (>x2) and alpha-terpineol ( approximately x2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties" |
| Keywords: | Fermentation Food Microbiology Gas Chromatography-Mass Spectrometry Hanseniaspora/genetics/*physiology Odorants/analysis Polyphenols/analysis/metabolism Polysaccharides/analysis/metabolism Saccharomyces cerevisiae Terpenes/*analysis/metabolism Volatile Or; |
| Notes: | "MedlineDel Fresno, Juan Manuel Escott, Carlos Loira, Iris Carrau, Francisco Cuerda, Rafael Schneider, Remi Banuelos, Maria Antonia Gonzalez, Carmen Suarez-Lepe, Jose Antonio Morata, Antonio eng FPA190000TEC2407/FPA190000TEC2407-Oenological evaluation of one selected strain of Hanseniaspora vineae/ Switzerland 2021/03/07 Int J Mol Sci. 2021 Feb 23; 22(4):2195. doi: 10.3390/ijms22042195" |
