This study compares the performance of Hanseniaspora vineae (Hv) under mixed culture fermentation with Saccharomyces cerevisiae, with a conventional control (Sc) for the production of base wine. Hv exhibited fermentation kinetics comparable to controls when its nutritional requirements were satisfied. Volatile acidity in Hv from one batch was significantly lower (–0.3 g/L) compared to the controls, while in the other two batches the levels were equal. Interestingly, Hv trials showed a significant degradation of malic acid (–0.9 g/L on average) without variations of pH. Even though the matrix influenced the volatile composition, the characteristic features of H. vineae remained intact, with 24-fold higher levels of 2-phenylethyl acetate. There was no higher production of 2-aminoacetophenone, albeit tryptophan (known as a 2-aminoacetophenone precursor) is a preferred amino acid for H. vineae. Results suggest the potential of H. vineae to produce base wine with a broad spectrum of aroma compounds that increase flavor complexity, if obtained from nutrient-balanced grape musts

Gallo, A.; Larcher, R.; Cappello, N.; Paolini, M.; Moser, S.; Carrau, F.; Schneider, R.; Nardin, T.; Roman, T. (2023). Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123: 105514. doi: 10.1016/j.jfca.2023.105514 handle: https://hdl.handle.net/10449/83295

Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production

Gallo, Adelaide
Primo
;
Larcher, Roberto;Cappello, Nicola;Paolini, Mauro;Moser, Sergio;Nardin, Tiziana;Roman, Tomas
Ultimo
2023-01-01

Abstract

This study compares the performance of Hanseniaspora vineae (Hv) under mixed culture fermentation with Saccharomyces cerevisiae, with a conventional control (Sc) for the production of base wine. Hv exhibited fermentation kinetics comparable to controls when its nutritional requirements were satisfied. Volatile acidity in Hv from one batch was significantly lower (–0.3 g/L) compared to the controls, while in the other two batches the levels were equal. Interestingly, Hv trials showed a significant degradation of malic acid (–0.9 g/L on average) without variations of pH. Even though the matrix influenced the volatile composition, the characteristic features of H. vineae remained intact, with 24-fold higher levels of 2-phenylethyl acetate. There was no higher production of 2-aminoacetophenone, albeit tryptophan (known as a 2-aminoacetophenone precursor) is a preferred amino acid for H. vineae. Results suggest the potential of H. vineae to produce base wine with a broad spectrum of aroma compounds that increase flavor complexity, if obtained from nutrient-balanced grape musts
Hanseniaspora vineae
Fermentation kinetics
2-phenylethyl acetate
Tryptophol
2-aminoacetophenone
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
2023
Gallo, A.; Larcher, R.; Cappello, N.; Paolini, M.; Moser, S.; Carrau, F.; Schneider, R.; Nardin, T.; Roman, T. (2023). Insights into the grape must composition effect on Hanseniaspora vineae performance and metabolic aroma compounds in Chardonnay base wine for sparkling wine production. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123: 105514. doi: 10.1016/j.jfca.2023.105514 handle: https://hdl.handle.net/10449/83295
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