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Fresno JmdAuthorEscott CAuthorLoira IAuthorBañuelos MaAuthorGonzalez CAuthorSuárez-Lepe JaAuthorMorata ACorresponding Author

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March 4, 2021
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The impact of hanseniaspora vineae fermentation and ageing on lees on the terpenic aromatic profile of white wines of the albillo variety

Publicated to:International Journal Of Molecular Sciences. 22 (4): 2195-14 - 2021-02-01 22(4), DOI: 10.3390/ijms22042195

Authors: Manuel Del Fresno, Juan; Escott, Carlos; Loira, Iris; Carrau, Francisco; Cuerda, Rafael; Schneider, Remi; Antonia Banuelos, Maria; Gonzalez, Carmen; Antonio Suarez-Lepe, Jose; Morata, Antonio

Affiliations

Comenge Bodegas y Viñedos SA - Author
Escuela Tecnica Superior de Ingenieros Agronomos de Madrid - Author
Oenoborands SAS Parc Agropolis II-Bât 5 - Author
Universidad de la República - Author
‎ Comenge Bodegas & Vinedos SA, Valladolid 47316, Spain - Author
‎ Oenoborands SAS, Parc Agropolis 2 Bat 5 2196 Bd Lironde CS 34603, F-34397 Montpellier 05, France - Author
‎ Univ Politecn Madrid, Biotechnol Dept, enotecUPM, Escuela Tecn Super Ingn Agron Alimentaria & Biosi, Ave Complutense S-N, Madrid 28040, Spain - Author
‎ Univ Politecn Madrid, Chem & Food Technol Dept, enotecUPM, Escuela Tecn Super Ingn Agron Alimentaria & Biosi, Ave Complutense S-N, Madrid 28040, Spain - Author
‎ Univ Republica, Fac Quim, Area Enol & Biotecnol Fermentac, Gral Flores 2124, Montevideo 11800, Uruguay - Author
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Abstract

© 2021 by the authors. Licensee MDPI, Basel, Switzerland. Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L.), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.

Keywords

FermentationFood microbiologyGas chromatography-mass spectrometryHanseniasporaHanseniaspora vineaeNon-saccharomycesOdorantsPolyphenolsPolysaccharidesSaccharomyces cerevisiaeTerpenesVolatile organic compoundsWine

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal International Journal Of Molecular Sciences due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2021, it was in position 69/297, thus managing to position itself as a Q1 (Primer Cuartil), in the category Biochemistry & Molecular Biology.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 2.95, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-23, the following number of citations:

  • WoS: 16
  • Scopus: 16
  • Europe PMC: 4
  • Google Scholar: 26

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-23:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 60 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.

    Leadership analysis of institutional authors

    This work has been carried out with international collaboration, specifically with researchers from: Argentina; France; Uruguay.

    There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (FRESNO FLOREZ, JUAN MANUEL DEL) and Last Author (MORATA BARRADO, ANTONIO DIONISIO).

    the author responsible for correspondence tasks has been MORATA BARRADO, ANTONIO DIONISIO.