Risparmio energetico grazie a un nuovo lievito e alla gestione della temperatura nella fermentazione di vino base spumante
Articolo
Data di Pubblicazione:
2017
Citazione:
Risparmio energetico grazie a un nuovo lievito e alla gestione della temperatura nella fermentazione di vino base spumante / V. Giovenzana, R. Beghi, P. Vagnoli, F. Iacono, R. Guidetti, T. Nardi. - In: INDUSTRIE DELLE BEVANDE. - ISSN 0390-0541. - 46:272(2017 Dec), pp. 5-11.
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.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
risparmio energetico; fermentazione; Franciacorta; base spumante; sostenibilità; lievito
Elenco autori:
V. Giovenzana, R. Beghi, P. Vagnoli, F. Iacono, R. Guidetti, T. Nardi
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