Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp.
In this study, the aroma-production profiles of seven different <i>Hanseniaspora</i> strains, namely <i>H. guilliermondii</i>, <i>H. meyeri</i>, <i>H. nectarophila</i>, <i>H. occidentalis</i>, <i>H. opuntiae</i>, <i>H. osm...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/2/109 |
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| author | Jennifer Badura Florian Kiene Silvia Brezina Stefanie Fritsch Heike Semmler Doris Rauhut Isak S. Pretorius Christian von Wallbrunn Niël van Wyk |
| author_facet | Jennifer Badura Florian Kiene Silvia Brezina Stefanie Fritsch Heike Semmler Doris Rauhut Isak S. Pretorius Christian von Wallbrunn Niël van Wyk |
| author_sort | Jennifer Badura |
| collection | DOAJ |
| description | In this study, the aroma-production profiles of seven different <i>Hanseniaspora</i> strains, namely <i>H. guilliermondii</i>, <i>H. meyeri</i>, <i>H. nectarophila</i>, <i>H. occidentalis</i>, <i>H. opuntiae</i>, <i>H. osmophila</i> and <i>H. uvarum</i> were determined in a simultaneous co-inoculation with the wine yeast <i>Saccharomyces cerevisiae</i> Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations with <i>Hanseniaspora</i> showed a dramatic increase in ethyl acetate levels except the two (<i>H. occidentalis</i> and <i>H. osmophila</i>) that belong to the so-called slow-evolving clade, which had no meaningful difference, compared to the <i>S. cerevisiae</i> control. Other striking observations were the almost complete depletion of lactic acid in mixed-culture fermentations with <i>H. osmophila</i>, the more than 3.7 mg/L production of isoamyl acetate with <i>H. guilliermondii</i>, the significantly lower levels of glycerol with <i>H. occidentalis</i> and the increase in certain terpenols, such as citronellol with <i>H</i>. <i>opuntiae</i>. This work allows for the direct comparison of wines made with different <i>Hanseniapora</i> spp. showcasing their oenological potential, including two (<i>H. meyeri</i> and <i>H. nectarophila</i>) previously unexplored in winemaking experiments. |
| first_indexed | 2024-03-11T08:50:56Z |
| format | Article |
| id | doaj.art-7cdc85c96fae47e6a1872306bd136068 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T08:50:56Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-7cdc85c96fae47e6a1872306bd1360682023-11-16T20:25:34ZengMDPI AGFermentation2311-56372023-01-019210910.3390/fermentation9020109Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp.Jennifer Badura0Florian Kiene1Silvia Brezina2Stefanie Fritsch3Heike Semmler4Doris Rauhut5Isak S. Pretorius6Christian von Wallbrunn7Niël van Wyk8Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, AustraliaDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, GermanyIn this study, the aroma-production profiles of seven different <i>Hanseniaspora</i> strains, namely <i>H. guilliermondii</i>, <i>H. meyeri</i>, <i>H. nectarophila</i>, <i>H. occidentalis</i>, <i>H. opuntiae</i>, <i>H. osmophila</i> and <i>H. uvarum</i> were determined in a simultaneous co-inoculation with the wine yeast <i>Saccharomyces cerevisiae</i> Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations with <i>Hanseniaspora</i> showed a dramatic increase in ethyl acetate levels except the two (<i>H. occidentalis</i> and <i>H. osmophila</i>) that belong to the so-called slow-evolving clade, which had no meaningful difference, compared to the <i>S. cerevisiae</i> control. Other striking observations were the almost complete depletion of lactic acid in mixed-culture fermentations with <i>H. osmophila</i>, the more than 3.7 mg/L production of isoamyl acetate with <i>H. guilliermondii</i>, the significantly lower levels of glycerol with <i>H. occidentalis</i> and the increase in certain terpenols, such as citronellol with <i>H</i>. <i>opuntiae</i>. This work allows for the direct comparison of wines made with different <i>Hanseniapora</i> spp. showcasing their oenological potential, including two (<i>H. meyeri</i> and <i>H. nectarophila</i>) previously unexplored in winemaking experiments.https://www.mdpi.com/2311-5637/9/2/109<i>Hanseniaspora</i>mixed-starter culture fermentationwinearoma |
| spellingShingle | Jennifer Badura Florian Kiene Silvia Brezina Stefanie Fritsch Heike Semmler Doris Rauhut Isak S. Pretorius Christian von Wallbrunn Niël van Wyk Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. Fermentation <i>Hanseniaspora</i> mixed-starter culture fermentation wine aroma |
| title | Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. |
| title_full | Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. |
| title_fullStr | Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. |
| title_full_unstemmed | Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. |
| title_short | Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. |
| title_sort | aroma profiles of i vitis vinifera i l cv gewurztraminer must fermented with co cultures of i saccharomyces cerevisiae i and seven i hanseniaspora i spp |
| topic | <i>Hanseniaspora</i> mixed-starter culture fermentation wine aroma |
| url | https://www.mdpi.com/2311-5637/9/2/109 |
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