Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
By V. Martín, M. J. Valera, K. Medina, E. Boido, F. Carrau. Fermentation, 2018
155 citations recorded by the source corpus.
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.
Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management
View Paper: https://www.semanticscholar.org/paper/44416d368475ab35857700f9b3bc94f59e48e8e1
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Citations in the corpus
- The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters (2019, background): “Martin et al. 2018 [126] have explained the main metabolic pathways responsible for the ability of some species of Hanseniaspora/Kloeckera genera to produce benzenoids, diacetyl-acetoin, lactones, higher alcohols, acetate esters, fatty acids, and isoprenoids.”