Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine

In this work was evaluated the effect of sequential inoculum Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on physical–chemical organoleptic features Aglianico, traditional red wine Southern Italy. Four fermentation treatments pilot scale were performed. treatment A, alcoholic spontaneously conducted by indigenous yeasts present in grape must. B C inoculated respectively S. FE H. strains, as single starter. The D initially with AS27, added after 72 h (sequential inoculation). Microbiological, parameters sensory profiles wines have been defined. results showed that use FE, influenced composition, enriching it polyphenolic volatile compounds. Further, evaluation strain, co-culture cerevisiae, gives more pleasant characteristics. Therefore, highlighted how particular non-Saccharomyces can represent biotechnological resource production.