The role of microorganisms in energy saving in white and sparkling wine production

Abstract

Temperature control is the main driver of energy consumption in wineries, particularly due to the cooling required during fermentation and wine storage. Our studies on white‑must fermentation – conducted in several wineries in northern Italy on different varieties (Chardonnay, Pinot Grigio, Glera) – showed that increasing fermentation temperatures by 3–4 °C can reduce energy use by 30–65 %, provided that appropriately selected yeast strains are employed. Importantly, these adjustments do not compromise the wine’s sensory, chemical, or aromatic properties. These results also contributed to the preparation of a collective expertise report by the OIV, highlighting the relevance of this approach.

More recently, the MORE project (Microorganisms for Energy Saving in Enology) expanded this line of research with the aim of making wine production more sustainable, particularly during the secondary fermentation of Charmat–Martinotti sparkling wines, by testing slightly higher process temperatures. The experimental work – now completed – was carried out in collaboration with several Prosecco DOC wineries that made their facilities available for comparative trials. Each winery conducted the prise de mousse phase by applying the standard thermal protocol in two cuve‑close tanks and an innovative protocol (+ 2–3 °C) in another two identical tanks. The results show a significant reduction in energy consumption. As an example, in one winery the traditional method required approximately 316 kWh per cycle, whereas the alternative method required 250 kWh – a 21 % energy saving. The analysis also included parameters such as pressure, temperature, fermentation duration, protocol for yeast adaptation, and the use of the cooling system and autoclave mixer. Sensory analysis and chemical determination of aromatic compounds also confirmed the non-significant difference between the resulting wines.

References

1. Nardi, T. Energy saving in winemaking: impact of alcoholic fermentation. Organisation Internationale de la Vigne et du Vin (OIV). https://www.oiv.int/node/3985
2. Nardi, T. The Role of Microorganisms in Energy Saving in White and Sparkling Wine Production. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available at: https://www.youtube.com/watch?v=rOyTTABBbHc