title: Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.
abstract: The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas non-Saccharomyces yeast growth was significantly different during all days of fermentation. Independently of the type of inoculation, S. cerevisiae was the predominant species from day 3 till the end of the fermentation. The dynamics of indigenous and inoculated yeast populations showed H. vineae to be the predominant non-Saccharomyces species at the beginning of fermentation in sequentially inoculated wines, whereas the simultaneous inoculation of S. cerevisiae did not permit any non-Saccharomyces species to become predominant. Differences found in non-Saccharomyces yeast growth in both fermentations influenced the analytical profiles of final wines and specifically 2-phenylethyl acetate concentration which was two-fold increased in sequentially inoculated wines in comparison to those co-inoculated. In conclusion we have shown that H. vineae inoculated as part of a sequential mixed starter is able to compete with native yeasts present in non-sterile must and modify the wine aroma profile.
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos-IATA, Consejo Superior de Investigaciones Científicas-CSIC, P.O. Box 73, 46100 Burjassot, Valencia, Spain.
authors.forename: Fernando
authors.initials: F
authors.lastname: Viana
authors.forename: Carmela
authors.initials: C
authors.lastname: Belloch
authors.forename: Salvador
authors.initials: S
authors.lastname: Vallés
authors.forename: Paloma
authors.initials: P
authors.lastname: Manzanares
mesh_terms: D000085:Acetates / Q000378:metabolism*; D004271:DNA, Fungal / Q000235:genetics; D005285:Fermentation; D055321:Hanseniaspora / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism; D007218:Industrial Microbiology; D009812:Odorants / Q000032:analysis; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000378:metabolism; D012150:Polymorphism, Restriction Fragment Length; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism; D014920:Wine / Q000382:microbiology*
chemical_list: D000085:Acetates; D004271:DNA, Fungal; C054590:2-phenylethyl acetate; D010626:Phenylethyl Alcohol