Valera, Maria Jose published the artcileWine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora, Quality Control of 5405-41-4, the main research area is Hanseniaspora apiculate genus wine aroma fermentation yeast species.
Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technol. clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenol. aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a pos. aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alc. compared to H. osmophila. Sensorial anal. showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcs. through a highly acetylation capacity might explain an adaptation to fermentative environments. It was concluded that, although H. vineae show close alc. fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.
Fermentation published new progress about Acetylation. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.
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