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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. April 2016 : ajev.2016.15115; 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
4CREA, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Research Centre for Industrial Crops, Bologna, Italy
5Address at the time of the study: Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), Italy.
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Abstract

The heat removal refers to the main energy request in the winery (about 90%) and it is mostly related to the temperature control of the wine tanks for the fermentation process and the wine maturation phase. The aim of this work was to test a selected wine yeast able to give best sensorial performances and low SO2 production at higher temperatures than standard ones, in order to evaluate effects on energy saving during the fermentation process of Franciacorta base wine.

Comparative tests were carried out by using the new yeast strain during fermentation at 15 °C and 19 °C and verifying the quality of the sparkling base Franciacorta wines in term of sensory, chemical and aromatic features. Results showed that 21.6 Wh/Lgrape must were required at 15°C and 7.7 Wh/Lgrape must at 19°C, allowing an energy saving about 65 %.

The use of the tested yeast have positive effects on energy saving without compromising sensory, chemical and aromatic profiles of the resulting wine. This work suggests how wineries can adopt a more sustainable winemaking process with low energy consumption, also coupled with a decreased SO2 content in wines, and consequently to propose eco-labeling strategies and price-premium policies.

  • fermentation
  • sparkling base-wine
  • yeast
  • energy saving
  • sustainability
  • Franciacorta
  • ©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.  April 2016  ajev.2016.15115;  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.  April 2016  ajev.2016.15115;  published ahead of print April 07, 2016 ; DOI: 10.5344/ajev.2016.15115
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