Hanseniaspora vineae, a unique non-Saccharomyces yeast for the enhancement and diversification of wine sensory profiles
Hanseniaspora vineae: a new world to discover
Francisco CARRAU, Universidad de la Republica, Uruguay
Apiculate yeasts of the genus Hanseniaspora are predominant in grapes and while Hanseniaspora uvarum is well known for its abundant presence in grapes and its generally detrimental effect on wine quality due to high production of volatile acidity, Hanseniaspora vineae is more adapted to fermentation and is less well characterized.
Although we know that less than 10% of the non-Saccharomyces yeasts showed relevant aromatic characteristics, after obtaining a collection of more than 34 different Hanseniaspora vineae strains and a selection method involving sensory evaluation of the wines, 95% of the strains confirmed their contribution to the sensory improvement of the final wines.
Among all these strains, further experiments allowed us to industrially characterize a specific strain HV205 with 3 main traits related to wine quality: an overproduction of 2-phenylethyl acetate and benzenoids that contribute to a unique complex and floral wine aroma profile, a fast autolysis with an early release of polysaccharides and other compounds during aging on lees that increase body, and an active protease activity that decreases the demand for bentonite to stabilize white and rosé wines.
Use of Hanseniaspora vineae for white, rosé and sparkling wine production
Rémi SCHNEIDER, Product and Application Manager en Oenobrands
Since 2007, commercial wines have been produced with pure culture of Hanseniaspora vineae HV205 or with mixed cultures of yeast inoculated sequentially with Saccharomyces strains in different wine regions and with different varieties. More recently, HV205 as an active dry yeast was successfully used to produce still white and rosé wines (Albillo, Macabeo, Chardonnay, Tempranillo, Trebbiano, Petit Manseng and Tannat), white base wines for sparkling wines (Glera and Chardonnay) and ciders.
In all these fermentations, the overproduction of 2-phenylethyl acetate and the early release of polysaccharides during aging were observed, resulting in distinctive, fruity, floral and complex wines.
