Innovative sparkling wines, traditional grape varieties and autochthonous yeasts: emerging trends for regional products diversification
Abstract
Italy, like all the major vine-growing and wine-producing countries, has experienced a decline in wine export volumes in recent years. The only wine-derived products that continue to perform well in the global market are sparkling wines. To meet consumer preferences, we have developed new sparkling wines utilizing typical Italian grape wine varieties combined with selected autochthonous yeasts. The selection of yeasts from regional vineyards aims to enhance the wine’s perceived “identity,” which is associated with the concepts of heritage and terroir. These sparkling wines allow producers to take advantage of the traditional grape varieties already grown in their vineyards, preserving the unique character of the growing area while also meeting consumer demand. The wines have been analyzed using conventional methods to evaluate key parameters such as pH, titratable acidity, volatile acidity, alcohol content, and reducing sugar. Additionally, an aromatic profile analysis was conducted using GC-MS techniques. Sensory analysis has also been performed to assess wine acceptance. The positive reception of these novel sparkling wines with pleasant floral and white fruit notes was linked to their chemical composition, providing valuable insights for the future production of similar innovative products.
DOI:
Publication date: September 22, 2025
Issue: 46th World Congress of Vine and Wine
Type: Short communication
Authors
1 CREA Research Centre for Viticulture and Enology, Via Casamassima 148, 70010 Turi, Italy
2 Department of Agricultural Sciences, Food, Natural Resources and Engineering (DAFNE), Università di Foggia, Italy