Energetic Comparison between Pneumatic and Traditional Disintegration in the Vinification of Negroamaro Grapes

Ferruccio Giametta, Filippo Catalano (), Claudio Perone and Biagio Bianchi
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Ferruccio Giametta: Department of Agricultural, Environmental and Food Sciences, University of Molise, Via Francesco De Sanctis, 86100 Campobasso, Italy
Filippo Catalano: CTS s.r.l.—Spin-Off, Department of Agriculture, Environment and Food, University of Molise, Via Francesco De Sanctis, 86100 Campobasso, Italy
Claudio Perone: Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Biagio Bianchi: Department of Soil Sciences, of Plants and Food, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy

Sustainability, 2024, vol. 16, issue 11, 1-12

Abstract: This study compares the energetic and functional aspects of pneumatic and traditional disintegration methods during the vinification of Negroamaro grapes to produce ready-to-drink wine, focusing on sustainability and energy efficiency in winemaking. It addresses the critical need to reducing costs and environmental impact in the wine industry through improved energy efficiency and sustainable practices. The experimental tests conducted reveal that the pneumatic system exhibits advantages in terms of energy consumption, production time, and thermal homogenization during fermentation compared to the traditional system. Results indicate that the pneumatic system requires significantly lower energy consumption and shorter operating times during fermentation and pressing phases while maintaining consistent wine quality, highlighting its potential for more efficient and sustainable winemaking practices.

Keywords: cap breaking; energy efficiency analysis; pneumatic system; pump-over system; red vinification; ready-to-drink wine production (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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