Impact ofHanseniaspora Vineaein Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Hanseniaspora vineaeis 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 ofH. vineaein alcoholic fermentation compared toSaccharomyces cerevisiaeand in ageing on the lees process (AOL) compared toSaccharomycesand non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters.H. vineaecompleted the fermentation until 11.9%v/vof 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 inH. vineaewines. Regarding the AOL assay, the hydroalcoholic solutions aged withH. vineaelees 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 ofSchizosaccharomyces pombethat released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use ofH. vineaeby the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.