Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation

Abstract

Heat removal significantly impacts energy request in the winery and is related to the temperature control of wine tanks during the fermentation process and the wine maturation phase. The aim of this work was to determine the heat required to be dissipated from wine tanks under different temperature programs, in order to evaluate the potential effects on energy saving during industrial-scale fermentations of Glera and Pinot Grigio wines. Comparative tests were carried out by using properly chosen yeast strains during fermentation at usual winery temperature (15°C or 17-15°C) and 19°C and verifying the quality of the resulting wines in term of sensory, chemical and aromatic features. Fermentation required on average 7.0 Wh dm-3 must at 19°C and 10.3 Wh dm-3 must at 15/17-15°C, reducing energy use by ~32 % at the higher temperature. The tested fermentation protocols, coupled with the use of some specific selected yeast strains, 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, and consequently to propose eco-labeling strategies and price-premium policies.