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Oenological Impact of the Hanseniaspora / Kloeckera Yeast Genus on Wines—A Review

机译：Hanseniaspora / Kloeckera酵母属对葡萄酒的酿酒学影响-综述

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摘要

Apiculate yeasts of the genus Hanseniaspora / Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis , H. guilliermondii , H. uvarum , H. opuntiae , H. thailandica , H. meyeri , and H. clermontiae ; and H. vineae , H. osmophila , and H. occidentalis . This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora / Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.
机译：Hanseniaspora / Kloeckera属的无毛酵母是成熟葡萄中的主要种类，在发酵开始时起着重要作用，产生酶和香气化合物，扩大了葡萄酒颜色和风味的多样性。已从葡萄中回收到十种汉森菌属，并分为两组：H。valbyensis，H。guilliermondii，H。uvarum，H。opuntiae，H。thailandica，H。meyeri和H. clermontiae;和H. vineae，H. osmophila和H. occidentalis。这篇综述着重介绍了该属的某些菌株与酿酒酵母共发酵的应用，证明了它们对酿酒的积极贡献。与仅使用酿酒酵母生产的葡萄酒相比，一些一致的结果显示出更浓郁的风味和复杂，浓郁的葡萄酒。最近的遗传和生理研究提高了对Hanseniaspora / Kloeckera物种的了解。据报道，由于与传统的葡萄酒酵母相比，发酵途径不同，因此乙酰酯，苯类和倍半萜类香精化合物显着增加，醇和酸的相对减少。

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