Winemaking Using <i>Hanseniaspora vineae</i> Isolated from the Wine Grape ‘Yamasachi’

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  • TAKAYA Masahiro
    The Tokachi Foundation Graduate School of Animal and Veterinary Sciences and Agriculture, Obihiro University of Agriculture and Veterinary Medicine
  • OHBUCHI Hideki
    Tokachi-Ikeda Research Institute for Viticulture and Enology
  • OHWADA Takuji
    Graduate School of Animal and Veterinary Sciences and Agriculture, Obihiro University of Agriculture and Veterinary Medicine

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Other Title
  • ワイン用ブドウ品種山幸から分離した酵母<i>Hanseniaspora vineae</i>によるワイン醸造
  • ワイン用ブドウ品種山幸から分離した酵母Hanseniaspora vineaeによるワイン醸造
  • ワインヨウ ブドウ ヒンシュ ヤマサチ カラ ブンリ シタ コウボ Hanseniaspora vineae ニ ヨル ワイン ジョウゾウ

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<p>Recently, Non-Saccharomyces yeasts have attracted attention for improving and differentiating wine quality. It has been reported that Hanseniaspora vineae produces a large amount of acetic acid esters such as 2-phenylethyl acetate and ethyl acetate to produce wines with a fruity aroma. The winemaking suitability of H. vineaeTW15 isolated from‘Yamasachi’grapes was tested and a winemaking test using‘Yamasachi’grapes was conducted to analyze the fermentation of the wine and evaluate the quality of the wine. H. vineaeTW15 was found to have high sulfite tolerance and high alcohol tolerance as well as the ability to adapt to winemaking. H. vineae TW15 had a slower fermentation rate than commercial dry yeast for wine, but improved the wine quality. The taste was highly rated for its weak sourness due to its low total acids and high pH. We assumed that the aroma was highly rated because it produced more isobutyl alcohol, isoamyl acetate, 2-phenylethyl alcohol, and 2-phenylethyl acetate.</p>

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