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

Published: 12 May 2023
Abstract Views: 1084
PDF: 294
Supplementary Materials: 42
HTML: 4
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Heat removal significantly impacts energy requests in the winery and is related to the temperature control of wine tanks during the fermentation and wine maturation phases. This work aimed to determine the heat required to be dissipated from wine tanks under different temperature programmes 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 the usual winery temperature (15°C or 17-15°C) and 19°C and verifying the quality of the resulting wines regarding sensory, chemical, and aromatic features. Fermentation required, on average, 7.0 Wh dm-3 must be at 19°C, and 10.3 Wh dm-3 must be at 15/17-15°C, reducing energy use by ~32% at the higher temperature. The tested fermentation protocols, coupled with the use of some specifically selected yeast strains, have positive energy saving effects without compromising the resulting wine’s sensory, chemical, and aromatic profiles. This work suggests how wineries can adopt a more sustainable winemaking process with low energy consumption and consequently propose eco-labelling strategies and price-premium policies.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

Bartowsky, E.J., Henschke, P.A., 1995. Malolactic fermentation and wine flavour. Aust. Grapegrow. Winemak. Aust.
Binati, R.L., Lemos Junior, W.J.F., Luzzini, G., Slaghenaufi, D., Ugliano, M., Torriani, S., 2020. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy. Int. J. Food Microbiol. 318, 108470. https://doi.org/10.1016/j.ijfoodmicro.2019.108470 DOI: https://doi.org/10.1016/j.ijfoodmicro.2019.108470
Bueno, M., Zapata, J., Ferreira, V., 2014. Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy. J. Chromatogr. A 1369, 33–42. https://doi.org/10.1016/j.chroma.2014.10.004 DOI: https://doi.org/10.1016/j.chroma.2014.10.004
Carrau, F., Boido, E., Ramey, D., 2020. Chapter Three - Yeasts for low input winemaking: Microbial terroir and flavor differentiation, in: Gadd, G.M., Sariaslani, S. (Eds.), Advances in Applied Microbiology. Academic Press, pp. 89–121. https://doi.org/10.1016/bs.aambs.2020.02.001 DOI: https://doi.org/10.1016/bs.aambs.2020.02.001
Celorrio, R., Blanco, J., Martínez, E., Jiménez, E., Saenz-Díez, J.C., 2016. Determination of Energy Savings in Alcoholic Wine Fermentation According to the IPMVP Protocol. Am. J. Enol. Vitic. 67, 94–104. https://doi.org/10.5344/ajev.2015.14131 DOI: https://doi.org/10.5344/ajev.2015.14131
Colombié, S., Malherbe, S., Sablayrolles, J.-M., 2007. Modeling of heat transfer in tanks during wine-making fermentation. Food Control 18, 953–960. https://doi.org/10.1016/j.foodcont.2006.05.016 DOI: https://doi.org/10.1016/j.foodcont.2006.05.016
Deed, R.C., Deed, N.K., Gardner, R.C., 2015. Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation. Antonie Van Leeuwenhoek 107, 1029–1048. https://doi.org/10.1007/s10482-015-0395-5 DOI: https://doi.org/10.1007/s10482-015-0395-5
Deed, R.C., Fedrizzi, B., Gardner, R.C., 2017. Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon blanc wines. J. Agric. Food Chem. 65, 8902–8912. DOI: https://doi.org/10.1021/acs.jafc.7b03229
European Commission, 2009. REGULATION (EC) No 1221/2009 (EMAS), in: Official Journal Volume 52, 22 December 2009.
Fedrizzi, B., Magno, F., Badocco, D., Nicolini, G., Versini, G., 2007. Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine. J. Agric. Food Chem. 55, 10880–10887. https://doi.org/10.1021/jf072145w DOI: https://doi.org/10.1021/jf072145w
Ferreira, V., Ortín, N., Escudero, A., López, R., Cacho, J., 2002. Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. J. Agric. Food Chem. 50, 4048–4054. DOI: https://doi.org/10.1021/jf0115645
Fleet, G.H., 2003. Yeast interactions and wine flavour. Int. J. Food Microbiol. 86, 11–22. DOI: https://doi.org/10.1016/S0168-1605(03)00245-9
Galitsky, C., Worrell, E., Radspieler, A., Healy, P., Zechiel, S., 2005. BEST Winery Guidebook: Benchmarking and Energy and Water Savings Tool for the Wine Industry. DOI: https://doi.org/10.2172/862318
Galletto, L., Barisan, L., 2019. Carbon footprint as a lever for sustained competitive strategy in developing a smart oenology: Evidence from an exploratory study in Italy. Sustainability 11, 1483. DOI: https://doi.org/10.3390/su11051483
Giovenzana, V., Beghi, R., Vagnoli, P., Iacono, F., Guidetti, R., Nardi, T., 2016. Evaluation of energy saving using a new yeast combined with temperature management in sparkling base wine fermentation. Am. J. Enol. Vitic. 67, 308–314. https://doi.org/10.5344/ajev.2016.15115 DOI: https://doi.org/10.5344/ajev.2016.15115
Guth, H., 1997. Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties. J. Agric. Food Chem. 45, 3027–3032. https://doi.org/10.1021/jf970280a DOI: https://doi.org/10.1021/jf970280a
ISO, 2021. ISO 4120:2021 Sensory analysis — Methodology, International Organization for Standardization Publ., Geneva, Switzerland.
ISO, 2004. ISO 4120:2004(en), Sensory analysis methodology — Triangle test, International Organization for Standardization Publ., Geneva, Switzerland.
Jiang, B., Zhang, Z.-W., 2018. A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China). Molecules 23, 1096. https://doi.org/10.3390/molecules23051096 DOI: https://doi.org/10.3390/molecules23051096
La Claire range | Perdomini-IOC [WWW Document], 2021. URL https://www.perdomini-ioc.com/en/oenological-products/la-claire-range/ (accessed 6.24.21).
Lesschaeve, I., 2007. Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives. Am. J. Enol. Vitic. 58, 252–258. DOI: https://doi.org/10.5344/ajev.2007.58.2.252
Malvoni, M., Congedo, P.M., Laforgia, D., 2017. Analysis of energy consumption: a case study of an Italian winery. Energy Procedia 126, 227–233. DOI: https://doi.org/10.1016/j.egypro.2017.08.144
Masneuf-Pomarède, I., Mansour, C., Murat, M.-L., Tominaga, T., Dubourdieu, D., 2006. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. Int. J. Food Microbiol. 108, 385–390. https://doi.org/10.1016/j.ijfoodmicro.2006.01.001 DOI: https://doi.org/10.1016/j.ijfoodmicro.2006.01.001
Merli, R., Preziosi, M., Acampora, A., 2018. Sustainability experiences in the wine sector: toward the development of an international indicators system. J. Clean. Prod. 172, 3791–3805. https://doi.org/10.1016/j.jclepro.2017.06.129 DOI: https://doi.org/10.1016/j.jclepro.2017.06.129
Molina, A.M., Swiegers, J.H., Varela, C., Pretorius, I.S., Agosin, E., 2007. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Appl. Microbiol. Biotechnol. 77, 675–687. DOI: https://doi.org/10.1007/s00253-007-1194-3
Nardi, T., 2020. Microbial Resources as a Tool for Enhancing Sustainability in Winemaking. Microorganisms 8, 507. https://doi.org/10.3390/microorganisms8040507 DOI: https://doi.org/10.3390/microorganisms8040507
Nardi, T., Vagnoli, P., Minacci, A., Gautier, S., Sieczkowski, N., 2014. Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging. Wine Stud. 3. https://doi.org/10.4081/ws.2014.4574 DOI: https://doi.org/10.4081/ws.2014.4574
Oenological wine yeasts - Mycoferm [WWW Document], 2021. URL https://www.ever.it/en/selected-yeasts.html (accessed 6.24.21).
OIV, 2021. OIV STANDARD FOR INTERNATIONAL WINE AND SPIRITUOUS BEVERAGES OF VITIVINICULTURAL ORIGIN COMPETITIONS [WWW Document]. OIV Stand. Int. WINE Spirit. BEVERAGES VITIVINICULTURAL Orig. Compet. URL https://www.oiv.int/public/medias/7895/oiv-patronage-competition-norme-ed-2021.pdf (accessed 5.20.22).
OIV, 2018. Compendium of International Methods of Analysis of Wines and Musts (2 vol.). Method Chromatic Characteristics - OIV-MA-AS2-07B. [WWW Document]. URL (accessed 2.12.18).
ONAV, O.N.A.V., 2018. SCHEDA DI VALUTAZIONE PER L’ASSAGGIO TECNICO DEI VINI TRANQUILLI [WWW Document]. URL https://www.onav.it/chisiamo/scheda-di-valutazione (accessed 5.25.21).
Perestrelo, R., Fernandes, A., Albuquerque, F.F., Marques, J.C., Câmara, J.D.S., 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Anal. Chim. Acta 563, 154–164. DOI: https://doi.org/10.1016/j.aca.2005.10.023
Pomarici, E., Vecchio, R., 2019. Will sustainability shape the future wine market? Wine Econ. Policy 8, 1–4. DOI: https://doi.org/10.1016/j.wep.2019.05.001
Roessler, E.B., Pangborn, R.M., Sidel, J.L., Stone, H., 1978. Expanded statistical tables for estimating significance in paired—preference, paired–difference, duo–trio and triangle tests. J. Food Sci. 43, 940–943. DOI: https://doi.org/10.1111/j.1365-2621.1978.tb02458.x
San-Juan, F., Ferreira, V., Cacho, J., Escudero, A., 2011. Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition. J. Agric. Food Chem. 59, 7916–7924. https://doi.org/10.1021/jf1048657 DOI: https://doi.org/10.1021/jf1048657
Santini, C., Cavicchi, A., Casini, L., 2013. Sustainability in the wine industry: key questions and research trends a. Agric. Food Econ. 1, 9. DOI: https://doi.org/10.1186/2193-7532-1-9
Schenk, C., Schulz, V., Rosch, A., von Wallbrunn, C., 2017. Less cooling energy in wine fermentation – A case study in mathematical modeling, simulation and optimization. Food Bioprod. Process. 103, 131–138. https://doi.org/10.1016/j.fbp.2017.04.001 DOI: https://doi.org/10.1016/j.fbp.2017.04.001
Schwinn, M., Durner, D., Wacker, M., Delgado, A., Fischer, U., 2019. Impact of fermentation temperature on required heat dissipation, growth and viability of yeast, on sensory characteristics and on the formation of volatiles in Riesling. Aust. J. Grape Wine Res. 25, 173–184. DOI: https://doi.org/10.1111/ajgw.12386
Torija, M.J., Beltran, G., Novo, M., Poblet, M., Guillamón, J.M., Mas, A., Rozes, N., 2003. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int. J. Food Microbiol. 85, 127–136. DOI: https://doi.org/10.1016/S0168-1605(02)00506-8
Trioli, G., Sacchi, A., Corbo, C., Trevisan, M., 2015. Environmental impact of vinegrowing and winemaking inputs: An european survey. Internet J Viticult Enol 7, 2.
Ugliano, M., Henschke, P.A., 2009. Yeasts and wine flavour, in: Wine Chemistry and Biochemistry. Springer, pp. 313–392. DOI: https://doi.org/10.1007/978-0-387-74118-5_17

How to Cite

Giovenzana, V., Beghi, R., Guidetti, R., Luison, M. and Nardi, T. (2023) “Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation”, Journal of Agricultural Engineering, 54(3). doi: 10.4081/jae.2023.1523.