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Volume 10
Issue 4
10.3390/fermentation10040191
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Article

Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies

by
Adelaide Gallo
1,2,
Tomas Roman
1,*,
Mauro Paolini
1,
Nicola Cappello
1,
Raffaele Guzzon
1,
Francisco Carrau
3,
Rémi Schneider
4,* and
Roberto Larcher
1
1
Fondazione Edmund Mach—Technology Transfer Center, Via Edmund Mach 1, 38098 San Michele all’Adige, Italy
2
Centre Agriculture Food Environment (C3 A), University of Trento, Via E. Mach 1, 38098 San Michele all’Adige, Italy
3
Seccion Enología, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo 11800, Uruguay
4
Oenobrands SAS Parc Agropolis II-Bât 5 2196 Bd de la Lironde-CS 34603, CEDEX 05, 34397 Montpellier, France
*
Authors to whom correspondence should be addressed.
Fermentation 2024, 10(4), 191; https://doi.org/10.3390/fermentation10040191
Submission received: 8 March 2024 / Revised: 26 March 2024 / Accepted: 26 March 2024 / Published: 30 March 2024
(This article belongs to the Special Issue Innovative Strategies for the Management of Wine Fermentations)
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Abstract

Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact of sequential inoculation of Saccharomyces cerevisiae (Sc) in white winemaking at different time points (24, 48, 74, 100 and 200 h) during Hv fermentation and compared them to simultaneous inoculations. The 200 h protocol extended fermentation by an average of 13 days compared to pure Sc, decreasing with earlier sequential inoculation. Sc wines were richer in isoamyl acetate and ethyl hexanoate than Hv wines, with no significant differences among inoculation protocols. β-phenylethyl acetate was increased in Hv wines, particularly in the 24 h protocol. The 2-phenylethanol concentration was negatively correlated with the S. cerevisiae inoculation delay. Hv altered the wine aroma features, enhancing the compounds associated with rose-like scents. Reducing the Sc inoculation delay aligned Hv with industrial standards while maintaining increased β-phenylethyl acetate production. However, co-inoculation with Sc seems to better meet the Hv requirement without sacrificing the main aromatic features of Hv, demonstrating faster sugar depletion and higher acetate and ethyl ester contents, suggesting that co-inoculation yields a more modulable wine aroma profile.
Keywords: mixed fermentation; β-phenylethyl acetate; non-Saccharomyces mixed fermentation; β-phenylethyl acetate; non-Saccharomyces

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MDPI and ACS Style

Gallo, A.; Roman, T.; Paolini, M.; Cappello, N.; Guzzon, R.; Carrau, F.; Schneider, R.; Larcher, R. Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies. Fermentation 2024, 10, 191. https://doi.org/10.3390/fermentation10040191

AMA Style

Gallo A, Roman T, Paolini M, Cappello N, Guzzon R, Carrau F, Schneider R, Larcher R. Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies. Fermentation. 2024; 10(4):191. https://doi.org/10.3390/fermentation10040191

Chicago/Turabian Style

Gallo, Adelaide, Tomas Roman, Mauro Paolini, Nicola Cappello, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, and Roberto Larcher. 2024. "Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies" Fermentation 10, no. 4: 191. https://doi.org/10.3390/fermentation10040191

APA Style

Gallo, A., Roman, T., Paolini, M., Cappello, N., Guzzon, R., Carrau, F., Schneider, R., & Larcher, R. (2024). Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies. Fermentation, 10(4), 191. https://doi.org/10.3390/fermentation10040191

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