Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.

In this study, the aroma-production profiles of seven different Hanseniaspora strains, namely H. guilliermondii, meyeri, nectarophila, occidentalis, opuntiae, osmophila and uvarum were determined in a simultaneous co-inoculation with wine yeast Saccharomyces cerevisiae Champagne Epernay Geisenheim (Uvaferm CEG). All co-inoculated fermentations showed dramatic increase ethyl acetate levels except two (H. occidentalis osmophila) that belong to so-called slow-evolving clade, which had no meaningful difference, compared S. control. Other striking observations almost complete depletion lactic acid mixed-culture osmophila, more than 3.7 mg/L production isoamyl significantly lower glycerol certain terpenols, such as citronellol opuntiae. This work allows for direct comparison wines made Hanseniapora spp. showcasing their oenological potential, including meyeri nectarophila) previously unexplored winemaking experiments.