The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

In this study, the impact of apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in sequential-type mixed-culture fermentation Muscaris grape must. As other trials using strains, significant increase ethyl acetate observed, but most intriguing almost complete abolition malic acid (from 2.0 g/L to 0.1 g/L) wine. Compared pure S. inoculum, there also marked concentrations esters. Modulation some varietal elements, such rose oxide, observed. This work shows promising use H. must fermentation, especially modulation fruit juice matrices.