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Advisor(s)
Abstract(s)
This work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora
guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition
of red wine. Red grape must vinifications of 100 l were performed and an inoculated fermentation with
H. guilliermondii was compared to a spontaneous fermentation. The presence of apiculate yeasts was
observed in both fermentations; however, Hanseniaspora uvarum was the only apiculate yeast isolated
from the spontaneous fermentation. Apiculate yeasts dominated the fermentation until an ethanol
concentration of 6% (v/v) was attained and remained in considerable high levels for an ethanol
concentration of 12.5% (v/v). The grape must inoculated with H. guilliermondii led to the production of
wine with higher concentrations of 1-propanol, 2-phenylethyl acetate and 3-(methylthio)propionic acid,
and lower amounts of ethyl hexanoate, pentanoic acid, free fatty acids, 2-methyltetrahydrothiophen-3-
one and acetic acid-3-(methylthio)propyl ester, than wine resulting from the spontaneous fermentation.
The present study shows that the use of specific apiculate yeasts in grape must fermentations may lead to
the production of wines with different chemical profiles, emphasising the importance of Hanseniaspora
yeasts as mixed starter cultures with Saccharomyces cerevisiae, in winemaking.
Description
Keywords
Hanseniaspora guilliermondii Hanseniaspora uvarum Volite composition Sulphur compounds Wine
Citation
MOREIRA, N....[et al] - Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications. Food Control. ISSN 0956-7135. Vol. 22 (2011), p. 662-667
Publisher
Elsevier