*Article* **Impact of** *Hanseniaspora Vineae* **in Alcoholic Fermentation and Ageing on Lees of High-QualityWhite Wine**

**Juan Manuel Del Fresno 1, Carlos Escott 1, Iris Loira 1, José Enrique Herbert-Pucheta 2, Rémi Schneider 3, Francisco Carrau 4, Rafael Cuerda 5 and Antonio Morata 1,\***


Received: 10 June 2020; Accepted: 28 June 2020; Published: 1 July 2020

**Abstract:** *Hanseniaspora vineae* is an apiculate yeas<sup>t</sup> that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of *H. vineae* in alcoholic fermentation compared to *Saccharomyces cerevisiae* and in ageing on the lees process (AOL) compared to *Saccharomyces* and non-*Saccharomyce*s yeasts. The results indicated that there were not significant differences in basic oenological parameters. *H. vineae* completed the fermentation until 11.9% *v*/*v* of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/<sup>L</sup> in *H. vineae* wines. Regarding the AOL assay, the hydroalcoholic solutions aged with *H. vineae* lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeas<sup>t</sup> species, with the exception of *Schizosaccharomyces pombe* that released around 23.5 mg/<sup>L</sup> of polysaccharides in hydroalcoholic solution. The use of *H. vineae* by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

**Keywords:** *Hanseniaspora vineae*; alcoholic fermentation; non*-Saccharomyces*; ageing on lees; polysaccharides; white wines
