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Microbial Resources as a Tool for Enhancing Sustainability in Winemaking by Nardi, Tiziana is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

What is Microbial Resources as a Tool for Enhancing Sustainability in Winemaking about?

In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or b

Who reads Microbial Resources as a Tool for Enhancing Sustainability in Winemaking?

Author

Nardi, Tiziana

Publisher

Multidisciplinary Digital Publishing Institute (MDPI) (ISSN 2076-2607)

Published

2020

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)