Sustainable and innovative approaches to prevent white and sparkling wines from light-induced faults.
This project will provide a cluster of innovative oenology tools to wineries for preventing light-induced faults, improving the sensory properties of wine as well as both the factory and environmental resources. The innovation will mainly provide new fermentation yeasts releasing risk-free amounts of methionine and riboflavin, as well as phenolic additives with antioxidant behavior. As subtractive methods by adjuvants will be avoided major winery amount of resources will be saved. Lower costs and less industrial wastes will be allowed, thus supporting the environmental sustainability.
The sub-project coordination will provide the design of the research, the management of the synergies among the partners and the monitoring of the progresses.
The sub-project innovation will face the following work packages:
1. Investigation of molecular compounds preventing the foto-degradation reactions;
2. Selection of fermentation yeasts low-producers of riboflavin and methionine;
3. Industrial production of white and sparkling winemaking as validation of the successfully in-lab trials
The sub-project dissemination will involve the effective spreading of all the data and results achieved to all the stakeholders on national and international scale.
Yeast strains intended for wine making will be screened for their ability to produce low levels of methionine and riboflanine. Such compounds are those triggering the light-induced wine spoilage. Eventually, one yeast will be selected and tested in order to provide wine makers with suitable with a natural tool to produce wines having a low risk of light-struck taste wine.
Additives of vegetal source suitable for wine making and safe to consumer will be investigated for their ability to protect wine from light-induced faults. Phenol compounds will be mainly investigated. The two or three most effective of them, also tested for their low or even none sensory properties, will be usefull for preventing the use of adjiutants currently employed in wineries to remove the compounds responsible for the olfactory fault, as well as to prevent the use of plastic envelops of bottles. In this way the amount of wastes as well as of over-packaging will be decreased.
Procedures for a rational use of sulfites intended to prevent the light-struck taste will be investigated.
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