Characterization of the Yeast Hanseniaspora vineae Isolated from the Wine Grape ‘Yamasachi’ and Its Use for Bread Making

Abstract

Fermentative yeast strain TW15 was isolated from the grape cultivar Yamasachi. It was identified as Hanseniaspora vineae based on the ribosomal D1/D2 domain, but the sequence of its 18S-26S rDNA spacer region was not identical to those retrieved from the H. vineae database. TW15 showed higher fermentation ability of medium containing a fructose and glucose mixture (55:45) compared with five other H. vineae strains and four Saccharomyces cerevisiae baking strains. The baking tests revealed that TW15 produced greater volume in baked products than did the baking strain. The preliminary sensory evaluation showed similarities between the two baked products, but the product of TW15 had a more distinct and desirable flavor. Compared with bread samples produced with the baking strain, the amount of acetoin was much higher in bread samples made with TW15. H. vineae TW15 is thus suitable for production of baked goods with palatable quality.