Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

Abstract

In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.

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

“…Hanseniaspora-initiated fermentations have also been shown to reduce final ethanol levels [13], increase overall glycerol concentration [14], modulate acid composition [15], as well as causing a change in anthocyanin content and therefore the colour of the wine [16,17]. One species in particular, namely H. vineae, has shown repeatedly to provide several oenological benefits, which led to the development of a commercially available starter culture by the name of Fermivin VINEAE supplied by Oenobrands [18].…”

Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains

“…Although it was used in many grape varieties as it can be seen in these works, it was never study and related to protein haze in varieties such as Sauvignon blanc. Further studies with this commercial strain should be done to evaluate this aspect in white haze prevention reducing bentonite treatments by its protease capacity or by other extracellular phenomena such as fast cell lysis or increase polysaccharide or mannoprotein synthesis [28]. Therefore, we can conclude that in addition to the before mentioned characteristics of Hanseniaspora vineae yeasts, this yeast can reduce haze in wines.…”

Yeast–insect interactions in southern Africa: Tapping the diversity of yeasts for modern bioprocessing

“…In the same study, wild Saccharomyces strains with uncommon traits were found and a similar trend of unique traits among Saccharomyces was found in insects associated with grapes and winemaking (Griggs et al, 2021; Stefanini et al, 2012). Vineyards and viniculture are important because wine fermentation is considered to have started before that of beer or bread production, as it does not require inoculum of yeast (Carrau & Henschke, 2021; Padilla et al, 2016). However, brewing and baking might just be as old since no pure cultures were used, mostly back slopping.…”