Enhancement of flavour properties in wines using sequential inoculations of non-Saccharomyces (<i>Hansenula</i> and <i>Torulaspora</i>) and Saccharomyces yeast

Abstract

In order to produce wines with greater complexity of aroma and taste, fermentations were carried out by sequential inoculation of non-Saccharomyces (Hansenula anomala and Torulaspora delbrueckii) and Saccharomyces cerevisiae yeasts in 'Airén' variety white grape musts. The wines made by sequential inoculation had a higher pH and higher levels of acetates, compounds that supply a fruity note. The wines inoculated with Hansenula anomala presented a lower concentration of lineal alcohols and thioalcohols, which are respectively responsible for herbaceous and cooked notes. The fermentations performed by sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae produced wines with lower levels of volatile acidity, acetaldehyde and carbonyl compounds. In preference tasting, the 'Airén' wines obtained by co-inoculation with the species Hansenula anomala scored highest for their sensory qualities and were particularly appreciated for their floral and/or fruity notes.