0000000000212217
AUTHOR
Matraxia M.
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain
The present work was performed to improve the general quality characteristics of sparkling wines produced in Southern Italy (Sicily region) as well as the sustainability of the production process. To this purpose, two novel approaches were applied during experimental winemaking: (i), the use of raceme grapes (formed from the secondary shoots) of Grillo cultivar to improve the chemical characteristics of sparkling base wine; (ii), the technological selection of potential fructophilic Saccharomyces cerevisiae strains isolated from honey by-product to improve the alcoholic fermentations and the organoleptic features of bottled wines. The racemes are typical of Grillo cugrapes and mature 20 day…
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine
The production of sparkling wines in Sicily is increasing considerably. The most important oenological characteristics of high quality sparkling wines are high content of acidity and low pH. In Sicily, white grape varieties such as those of the cultivar Grillo are characterized by very low concentrations of malic and tartaric acids due to hot climate and reduced rainfall typical of the production area. On the other hand, a very large amount of raceme grapes, characterized by low pH and high content of tartaric and malic acids, is largely produced by Grillo varieties. Hence, the winemaking of racemes might represent a technological solution to increase the quality of the acids in the final w…