Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.

Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact of sequential inoculation of Saccharomyces cerevisiae (Sc) in white winemaking at different time points (24, 48, 74, 100 and 200 h) during Hv fermentation and compared them to simultaneous inoculations. The 200 h protocol extended fermentation by an average of 13 days compared to pure Sc, decreasing with earlier sequential inoculation. Sc wines were richer in isoamyl acetate and ethyl hexanoate than Hv wines, with no significant differences among inoculation protocols. β-phenylethyl acetate was increased in Hv wines, particularly in the 24 h protocol. The 2-phenylethanol concentration was negatively correlated with the S. cerevisiae inoculation delay. Hv altered the wine aroma features, enhancing the compounds associated with rose-like scents. Reducing the Sc inoculation delay aligned Hv with industrial standards while maintaining increased β-phenylethyl acetate production. However, co-inoculation with Sc seems to better meet the Hv requirement without sacrificing the main aromatic features of Hv, demonstrating faster sugar depletion and higher acetate and ethyl ester contents, suggesting that co-inoculation yields a more modulable wine aroma profile.

A thorough characterization of the polysaccharide part of Mannoprotein Pools (MPs) from nine different yeast strains was performed to assess biosynthesis-pathways impact on mannoproteins macromolecular structure and later establish structure-function relationships regarding stabilization properties. The strains comprised one wild-type S. cerevisiae strain, its mutants ΔMnn2 and ΔMnn4 (non-ramified N-glycosylated backbone and lacking mannosyl-phosphorylation, respectively), enological Saccharomyces cerevisiae strains grown in different metabolic conditions (aerobic and anaerobic), and three non-Saccharomyces species: Hanseniaspora vineae, Torulaspora delbrueckii, and Schizosaccharomyces japonicus. Neutral sugars composition for MPs of all strains had mainly mannose but Schizosaccharomyces japonicus strain also presented approximately 33 % of galactose. MPs from non-Saccharomyces strains exhibited significant differences in glycosyl-linkage analysis, especially those from Torulaspora delbrueckii and S. japonicus strains. Global net charge analysis of MP from S. japonicus strain suggests the presence of unknown negatively charged ions. These results dismiss the general N-glycosylated and O-Mannosylated structures obtained from S. cerevisiae. HPSEC-MALLS-QELS-Viscometry analysis revealed higher intrinsic viscosity profiles ([η]xMw) of H. vineae and S. japonicus MPs than S. cerevisiae ones. Metabolic conditions also influenced S. cerevisiae MPs biosynthesis: aerobiosis produced more negatively charged (20C.g^-1, net charge at pH 3.5) and less compact (ρ = 2.8) MPs than anaerobiosis (5C.g^-1 and 1.4).