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• W3204385124 abstract "The genus Hanseniaspora is the main yeast group isolated from grapes and musts. In this review, we will show some of the main results obtained in real winemaking conditions for the application of Hanseniaspora vineae, the main species of what was named the “fermentation clade” of the genus. The winemaking potential of H. vineae will be discussed in order to understand how to apply it, taking advantage at the winemaking level of its capacity to produce white wines with increased sensory complexity compared with Saccharomyces cerevisiae conventional wine yeasts. This species is evaluated in some practical aspects for its fermentation capacity at low assimilable nitrogen levels. Furthermore, it lacks H2S production and has good SO2 resistance. Other desirable characteristics are also studied, such as its ability to increase both flavor complexity with neutral grape varieties (e.g., Trebbiano, Macabeu, or Albillo) and palate due to fast cell autolysis processes. Although H. vineae shows a great capacity to produce differentiated wines, some fine-tuning adjustments are still necessary to improve the end of fermentation in highly mature white grapes by sequential inoculation with S. cerevisiae in the middle of the process. Nutrient management and mixed strain selection of the Saccharomyces pairing should be carefully defined to complete total sugar depletion." @default.
• W3204385124 created "2021-10-11" @default.
• W3204385124 creator A5006454003 @default.
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• W3204385124 date "2022-01-01" @default.
• W3204385124 modified "2023-10-18" @default.
• W3204385124 title "Application of Hanseniaspora vineae to improve white wine quality" @default.
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• W3204385124 doi "https://doi.org/10.1016/b978-0-12-823497-6.00004-1" @default.
• W3204385124 hasPublicationYear "2022" @default.
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