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

Heat removal accounts for similar to 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 degrees 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 degrees C and 7.7 Wh/Lgrape must at 19 degrees C, reducing energy use by similar to 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.