Relationships between wine quality and substances exceeding the odour threshold produced by Hanseniaspora

Several recent studies propose the use of yeasts from the Hanseniaspora genus in winemaking. In this paper, the negative and positive wine components due to the activity of these yeasts are listed and critically analysed. Only the substances produced in amounts exceeding their odour threshold are considered. This review highlights the relationships between the use of Hanseniaspora strains in winemaking and the quality of the wines so obtained. First of all, the acetic acid concentration in grape wines is very important; legal limits for its content in wine vary by country and wine type. A moderate production of ethyl acetate positively contributes to the sensory quality of the wines. Isobutanol is related to an unpleasant aroma. Acetoin, 1-hexanol, decanoic acid, octanoic acid, and hexanoic acid: the less, the better. Isoamyl alcohol may positively contribute to the complexity of the aroma of wines. 2-Phenylethanol contributes to fine rose notes in wine aroma. 2-Phenylethyl acetate is a compound that imparts flowery, rosy, and honey-like fragrances with fruity undertones to wines. Isoamyl acetate is one of the esters most markedly contributing to the aroma profile of white wines. Ethyl hexanoate is responsible for tropical fruity attributes. Hexyl acetate, ethyl decanoate, ethyl butyrate, β-citronellol, linalool, ethyl octanoate, β-damascenone: the more, the merrier.