Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae

Although Hanseniaspora yeasts are the predominant species in the early stages of winemaking, their species-specific effects on nutrient availability and flavor production have not been fully understood. In this study, Hanseniaspora yeasts of four species (H. uvarum, H. opuntiae, H. vineae, and H. osmophila) were evaluated in single fermentation and mixed fermentation with Saccharomyces cerevisiae (simultaneous and sequential inoculation). In contrast to H. uvarum and H. opuntiae group, H. vineae and H. osmophila group showed similar fermentation performances regarding biomass production, fermentative capacity, amino acid utilization and flavor production. However, such differences were suppressed in simultaneous fermentation once the dominant species S. cerevisiae was co-inoculated. In sequential fermentation, all the Hanseniaspora species achieved a higher population through early depletion of preferred amino acids (e.g., methionine and lysine), and decreased the growth of subsequent S. cerevisiae. H. vineae and H. osmophila exhibited stronger adaption to fermentation conditions due to efficient uptake of preferred amino acids, inducing higher production of higher alcohol acetates. Genomic analysis further confirmed the species-dependent effects of these two Hanseniaspora groups on amino acid utilization. These findings may provide new insights into physiological features of Hansenisapora yeasts and their interaction with S. cerevisiae in mixed fermentation.