Development and validation of innovative fermentation protocols based on the combined use of wine yeasts and lactic acid bacteria for the sustainable production of high-quality Italian white wines

The research will be carried out at the Department of Agricultural, Food and Forestry Sciences and at the wineries of the partners involved in the project. The programme will focus on the development and validation of innovative fermentation protocols based on the combined use of wine yeasts, and lactic acid bacteria for the sustainable production of Italian white wines of high sensory quality. The activities will include the selection and microbiological and technological characterisation of microorganisms, the study of interactions between alcoholic and malolactic fermentation, the evaluation of strategies to reduce the use of sulphur dioxide and energy consumption in the winery, as well as the microbiological and physico-chemical monitoring of fermentations at laboratory and industrial scale. Analyses of the aromatic profiles of the wines, statistical analysis of the data, technology transfer activities and scientific support for the partner companies will also be performed.