Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

Abstract

In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production.

Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico

“…The seven wild strains were chosen according to parameters that make them highly competitive due to a combination of properties [31], such as fast growth, efficient glucose consumption, good ability to produce ethanol, high tolerance to ethanol and medium relative demand of nitrogen, have exhibited fermentative profiles comparable to the commercial strain generally employed for Aglianico wine production such as S. cerevisiae FE (Fermol Elegance) [32]. In fact, the tested S. cerevisiae strains were able to efficiently convert the grape sugars to alcohol, fitting the primary selection criteria of yeast strain selection [5].…”

“…In particular, the selection of yeast strains according to the generated volatile aroma profiles has been largely considered by several authors since the yeast strain's ability to impart good sensory features is one of the most important criteria. In fact, although the complexity of wine aroma can also vary depending on many variables such as the type of grape variety, terroir, microbial starter, fermentation process, aging, and bottling, the selection of new wild strains within the species S. cerevisiae, able to satisfy conventional selection criteria and impart new aroma volatile profile could be a useful tool to enlarge the gamma of sensory properties of wine products [32,36]. In fact, consumers, who are increasingly more demanding, are looking for distinctive characteristics in wines, and this encourages the producers and researchers to develop biotechnological strategies (including new strain selection) to improve the aromatic complexity of wines.…”

Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming

“…have been frequently described as overproducers of floral and fruity acetate esters such as 2-phenylethyl acetate or isoamyl acetate, positively improving flat wines from neutral varieties (Moreira et al, 2011). Moreover, the high glucosidase activity observed in some strains (Testa et al, 2020) may contribute to enhance the varietal characteristics of wines (Lombardi et al, 2018). Several recent reviews have highlighted the usefulness and positive impact of these species in wine technology, including aroma improvement and the effect on body and structure (Martin et al, 2018;van Wyk et al, 2023).…”

Understanding Wine through Yeast Interactions

“…Several authors have recorded significant increases in the concentration of important aroma compounds, as well as improvement in wine color in fermentations with H. vineae or H. uvarum and S. cerevisiae [ 43 , 44 ]. A decrease in ethanol content in the presence of Hanseniaspora spp.…”