Functional metabolism of aromatic precursors in Hanseniaspora: a source of natural bioactive compounds

Abstract

Hanseniaspora species are among the most prevalent yeasts found on grapes and other fruits, with a growing role in wine fermentation due to their distinctive metabolic profiles. This review focuses on the functional divergence within the genus, particularly between the fast-evolving fruit clade and the slow-evolving fermentation clade. While species in the fruit clade often exhibit limited fermentation capacity with interesting enzymatic activity, members of the fermentation clade—especially Hanseniaspora vineae —demonstrate moderate fermentative potential and a unique ability to enhance acetylated aromatic alcohols with healthy properties. When used in mixed fermentations with Saccharomyces cerevisiae, some Hanseniaspora species contribute significantly to the production of bioactive and aromatic compounds, including tyrosol and tryptophol, and their acetate esters, benzenoids, melatonin, and other derived compounds with functional properties. The metabolic activity of Hanseniaspora is also marked by robust extracellular enzymatic functions and a rapid autolytic profile, facilitating the release of aroma precursors and phenolic compounds. This review emphasizes the role of aromatic amino acid-derived pathways—namely the phenylpyruvate, mandelate, and Ehrlich routes—in the biosynthesis of aroma-active metabolites. Overall, Hanseniaspora species represent promising non- Saccharomyces yeasts for modulating wine aroma and composition, with implications for both industrial fermentation strategies and fundamental yeast biology.