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. 2016 Mar 16:7:338.
doi: 10.3389/fmicb.2016.00338. eCollection 2016.

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

Jessica Lleixà  1 , Valentina Martín  2 , María Del C Portillo  1 , Francisco Carrau  2 , Gemma Beltran  1 , Albert Mas  1
Affiliations
Free PMC article

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

Jessica Lleixà et al. Front Microbiol. .
Free PMC article

Abstract

Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good aromatic properties. However, little is known about the fermentation dynamics of H. vineae in natural must and its interaction with autochthonous yeasts. In the present study, we performed semi industrial fermentations of Macabeo and Merlot musts inoculated with either H. vineae or S. cerevisiae. The yeast population dynamics were monitored by plate culturing, PCR-DGGE and massive sequencing techniques. The results obtained with these techniques show that H. vineae was able dominate the autochthonous microbiota in Macabeo must but not in Merlot must, which exhibited a larger, more diverse yeast population. The presence of H. vineae throughout most of the Macabeo fermentation resulted in more fruity and flowery wine, as indicated by the chemical analysis of the final wines, which demonstrated a strong presence of phenyl ethyl acetate at concentrations higher than the threshold of perception and approximately 50 times more than that produced in wines fermented with S. cerevisiae. This compound is associated with fruity, floral and honey aromas.

Keywords: Hanseniaspora; PCR-DGGE; alcoholic fermentation; massive sequencing; non-Saccharomyces.

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Figures

Figure 1
Figure 1
Density measures of fermentations kinetics (−) and yeast population (cfu/ml) growth in YPD (♦) and lysine agar (▴) medium of Macabeo (A) and Merlot (B) tanks inoculated with H. vineae (Blue) or S. cerevisiae (Red).
Figure 2
Figure 2
Comparison of the percentage of yeast species grown in YPD medium and the main genera detected by HTS along the fermentation from Macabeo tanks inoculated with H. vineae (A) or S. cerevisiae (B) and Merlot tanks inoculated with H. vineae (C) or S. cerevisiae (D). The letters C (Culture) and H (HTS) correspond to the different techniques used. The results included as others refer to the yeast species that represent less than 5% of the total yeast population.
Figure 3
Figure 3
Number of OTUs (A) and genera (B) detected by HTS after inoculation of H. vineae (♦) or S. cerevisiae (O) on Merlot wine (red symbols) or Macabeo wine (blue symbols).
Figure 4
Figure 4
Sum of compounds with significant differences produced by H. vineae and S. cerevisiae (A) acetates and compounds listed as rare (N-acetyltyramine and 1H-indole-3-ethanol acetate ester) (B) Alcohols. Code: *, **, *** indicate significance at p < 0.05, p < 0.01, p < 0.001, respectively.
Figure 5
Figure 5
Results of triangle (table) and descriptive (graphic) test of Macabeo wine fermented with H. vineae and S. cerevisiae.
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