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Fermentation 2018, 4(3), 76; https://doi.org/10.3390/fermentation4030076

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

Enology and Fermentation Biotechnology Area, Food Science and Technology Department, Facultad de Quimica, Universidad de la Republica, Montevideo 11800, Uruguay
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Received: 7 August 2018 / Revised: 31 August 2018 / Accepted: 5 September 2018 / Published: 10 September 2018
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
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Abstract

Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts. View Full-Text
Keywords: non-Saccharomyces; genome; aroma compounds; anthocyanin; mixed cultures fermentation; flavor complexity non-Saccharomyces; genome; aroma compounds; anthocyanin; mixed cultures fermentation; flavor complexity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Martin, V.; Valera, M.J.; Medina, K.; Boido, E.; Carrau, F. Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review. Fermentation 2018, 4, 76.

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