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The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production

Eduardo Dellacassa, Universidad de la República del Uruguay (UY)

The oenological potential of Hanseniaspora vineae yeast strains to industrial wine production

Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand that winemaking is favoured by increased yeast diversity. This strategy is the ideal way to create unique wine profiles within a massive market.

The aim of this work is to study the oenological potential of 11 strains of Hanseniaspora vineae to better understand diversity within the species.

The yeast strains were evaluated to determine the extracellular protease and β-glucosidase enzyme activities, the fermentative capacity at low nitrogen levels, glycerol production, polysaccharide release, SO2 resistance and the formation of aromatic compounds.

Fermentation products were evaluated to determine the sensory properties related to consumer preferences. The results obtained enabled the verification of variability between strains of this species for some key attributes among the 11 strains.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

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Published on 10/08/2020
Item available in italiano
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