The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

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 (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). 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: Hanseniaspora vineae; fermentation; non-Saccharomyces; polysaccharides; terpenes; wine.

Figure A1

Phylogenetic relationships among wine yeast species based on analysis of ITS gene sequences.

Figure A2

Multiple alignments of complete 5.8S rDNA sequence and Internal Transcribed Spacer 1 and 2 sequences, for: Schizosaccharomyces pombe, Saccharomyces cerevisiae, Hanseniaspora vineae and Hanseniaspora osmophila.

Figure 1

Optical microscopy of Hanseniaspora vineae (a) and Saccharomyces cerevisiae. (b) Atomic force microscopy (AFM) 3D topographic images of lyophilised cells of Hanseniaspora vineae with pseudocolour scale representation (dark areas represent lower height values while brighter areas represent higher height values). (c) A 50-micron scan size image showing typical apiculate morphology with a lemon-like shape and bipolar budding. (d) A 13.5-micron scan size image showing details of the cells. Thin arrows show typical dimensions of the cell and bud length. Thick white arrows labelled as “B” indicate the positions of the buds. The thick white arrow labelled as “S” indicates the position of the scar. (e) Agarose gel electrophoresis of a PCR product obtained from the amplification of the 5.8S-ITS (Internal Transcribed Spacer) region using the universal primers ITS1–ITS4 from S. cerevisiae and H. vineae; M, molecular weight marker (100-bp DNA ladder). N: negative control without DNA in the PCR reaction; P: positive control with purified genomic DNA of Hanseniaspora as a template.

Figure 2

Total polyphenol index (absorbance units) (A), colour intensity (absorbance units) (B), and tonality (dimensionless) (C). Mean ± SD for three replicates. Bars with the same letter are not significantly different (p < 0.05).

Figure 3

Molecular exclusion Liquid Chromatography-Refractive Index Detection (LC-RID) chromatograms of cell wall polysaccharides in 120 L triplicate fermentations of S. cerevisiae and H. vineae (a). After one year of ageing on lees (b).