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Fermentation
Volume 9
Issue 2
10.3390/fermentation9020109
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Article

Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.

by
Jennifer Badura
1,
Florian Kiene
1,
Silvia Brezina
1,
Stefanie Fritsch
1,
Heike Semmler
1,
Doris Rauhut
1,
Isak S. Pretorius
2,
Christian von Wallbrunn
1 and
Niël van Wyk
1,2,*
1
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
2
ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia
*
Author to whom correspondence should be addressed.
Fermentation 2023, 9(2), 109; https://doi.org/10.3390/fermentation9020109
Submission received: 9 December 2022 / Revised: 12 January 2023 / Accepted: 18 January 2023 / Published: 24 January 2023
(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)
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Abstract

In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, H. meyeri, H. nectarophila, H. occidentalis, H. opuntiae, H. osmophila and H. uvarum were determined in a simultaneous co-inoculation with the wine yeast Saccharomyces cerevisiae Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations with Hanseniaspora showed a dramatic increase in ethyl acetate levels except the two (H. occidentalis and H. osmophila) that belong to the so-called slow-evolving clade, which had no meaningful difference, compared to the S. cerevisiae control. Other striking observations were the almost complete depletion of lactic acid in mixed-culture fermentations with H. osmophila, the more than 3.7 mg/L production of isoamyl acetate with H. guilliermondii, the significantly lower levels of glycerol with H. occidentalis and the increase in certain terpenols, such as citronellol with H. opuntiae. This work allows for the direct comparison of wines made with different Hanseniapora spp. showcasing their oenological potential, including two (H. meyeri and H. nectarophila) previously unexplored in winemaking experiments.
Keywords: Hanseniaspora; mixed-starter culture fermentation; wine; aroma Hanseniaspora; mixed-starter culture fermentation; wine; aroma

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MDPI and ACS Style

Badura, J.; Kiene, F.; Brezina, S.; Fritsch, S.; Semmler, H.; Rauhut, D.; Pretorius, I.S.; von Wallbrunn, C.; van Wyk, N. Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp. Fermentation 2023, 9, 109. https://doi.org/10.3390/fermentation9020109

AMA Style

Badura J, Kiene F, Brezina S, Fritsch S, Semmler H, Rauhut D, Pretorius IS, von Wallbrunn C, van Wyk N. Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp. Fermentation. 2023; 9(2):109. https://doi.org/10.3390/fermentation9020109

Chicago/Turabian Style

Badura, Jennifer, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn, and Niël van Wyk. 2023. "Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp." Fermentation 9, no. 2: 109. https://doi.org/10.3390/fermentation9020109

APA Style

Badura, J., Kiene, F., Brezina, S., Fritsch, S., Semmler, H., Rauhut, D., Pretorius, I. S., von Wallbrunn, C., & van Wyk, N. (2023). Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp. Fermentation, 9(2), 109. https://doi.org/10.3390/fermentation9020109

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