Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal

Hanseniaspora vineae and opuntiae are apiculate yeasts normally found on the skins of ripe grapes at beginning alcoholic fermentation. Several studies have reported that these species can provide interesting sensory characteristics to wine by contributing high levels acetate esters increase mouthfeel body wines. The present work aims evaluate use two sequentially with Saccharomyces cerevisiae improve profile Albillo Mayor white fermentations were carried out in triplicate 150 L stainless steel barrels. At end fermentation polysaccharides, colour, an extensive study aromatic profiles measured. Results showed up 1.55 times higher content 2-phenylethanol H. wines three concentration fermentative than controls. Interestingly, it should be noted compound safranal was identified only These results indicated studied bio-tool A novel non-targeted NMR-based metabolomics approach is proposed as a tool for optimising productions standard sequential schemes using yeast strains due its discriminant capacity differentiate fine features between samples from identical geographical origin grape variety but diverse or vintages.