Energy saving during fermentation process of Franciacorta wine by using a new yeast strain

The gained awareness among consumers about environmental sustainability will drive wine suppliers to provide quantitative information on their energy saving solutions and its impact on the environment. The heat removal refers to the main energy request in the winery (about 90%) and is 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 new industrial wine yeast strain able to ferment at higher temperatures than standard ones, and producing limited quantities of SO2. These features have positive effects on energy saving and therefore in reducing the environmental impact of the wine production.