Effect of Hanseniaspora uvarum and Hanseniaspora vinae on Oenococcus oeni and malolactic fermentation

Identifier:  TFM:278

Handle: https://hdl.handle.net/20.500.11797/TFM278

Authors:  Ortís Carrasco, Alba

Abstract:
New market trends have led to the utilization of Non-Saccharomyces yeasts to produce wine with new characteristics. These are usually used in sequential fermentations in alcoholic fermentation to then finish with either natural or inoculated imposition of Saccharomyces cerevisiae. It has been proved that this procedure can help to improve the organoleptic profile in some of the cases. But this presence can affect the malolactic fermentation. There are studies about two kinds of the Non-Saccharomyces that belong to Hanseniaspora, two strains of H. uvarum and two of H. vinae during the alcoholic fermentation with S. cerevisiae. The resulting wine has been tested in malolactic fermentation with four different strains of Oenococcus oeni. At least two replicas from each strain of Non-Saccharomyces were made to confirm the results. During the process, there were stable must conditions and controlled environmental conditions of the fermentation. During the alcoholic fermentation, the consumption of sugars and viable cells was monitored. Regarding the malolactic fermentation, the consumption of malic acid and also initial and final viable cells were monitored. The results of the fermentations were compared with the results of control fermentation with single inoculation of S. cerevisiae. The results show an interaction between some of the Non-Saccharomyces strains and the ability to adapt to the environment of O. oeni. Relevant differences have been described on the amount of malic acid, acetic acid and SO2 mainly. The species that has presented more differences about the control is H. uvarum.