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Research Article

Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation

Valentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana Nardi
Am J Enol Vitic. July 2016 67: 308-314; published ahead of print April 07, 2016 ; DOI: 10.5344/ajev.2016.15115
Valentina Giovenzana
1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy
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Roberto Beghi
1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy
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  • For correspondence: roberto.beghi@unimi.it
Paola Vagnoli
2Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), Italy
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Francesco Iacono
3Azienda Agricola Fratelli Muratori, via Valli 31, 25031 Adro (BS), Italy
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Riccardo Guidetti
1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy
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Tiziana Nardi
4Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), Italy
5present address, CREA, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Research Centre for Industrial Crops, Bologna, Italy.
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Abstract

Heat removal accounts for ~90% of the total energy requirements of the winery and is mostly related to the temperature control of the wine tanks used for fermentation and maturation. The aim of this work was to evaluate the effects of a selected wine yeast, chosen to optimize sensory characteristics and minimize SO2 production at temperatures higher than the standard for winemaking, on energy consumption during the fermentation process of the Franciacorta base wine. Fermentations using the new yeast strain were conducted at 15 and 19°C, and energy consumption was compared. Moreover, the sensory, chemical, and aromatic features of the Franciacorta sparkling base wines were measured. Fermentation required 21.6 Wh/Lgrape must at 15°C and 7.7 Wh/Lgrape must at 19°C, reducing energy use by ~65% at the higher temperature. Use of the tested yeast had positive effects on energy saving during fermentation without compromising sensory, chemical, and aromatic profiles of the resulting wine. This work suggests possible methods for wineries to adopt a more sustainable winemaking process that lowers energy consumption and decreases SO2 content in wines, which may introduce eco-labeling strategies and price-premium policies.

  • energy saving
  • fermentation
  • Franciacorta
  • sparkling base-wine
  • sustainability
  • yeast
  • ©2016 by the American Society for Enology and Viticulture
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Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation
Valentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana Nardi
Am J Enol Vitic.  July 2016  67: 308-314;  published ahead of print April 07, 2016 ; DOI: 10.5344/ajev.2016.15115

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Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation
Valentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana Nardi
Am J Enol Vitic.  July 2016  67: 308-314;  published ahead of print April 07, 2016 ; DOI: 10.5344/ajev.2016.15115
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