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

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/L_{grape must} were required at 15°C and 7.7 Wh/L_{grape 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.