Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

Abstract

In recent years, wine without sulphite addition has grown increasingly popular. In this work, resonance waves (AirMixing M.I.®) were applied to Sangiovese must in fermentation to produce wine without sulphite addition, monitoring the fermentation kinetics and analyzing polyphenols and volatile organic compounds (VOCs) extraction. Resonance waves were created by injecting compressed air into a 10 hL stainless steel tank filled with Sangiovese must, without pumping-over/delestage, and no sulphites in all the process (AM). Control wine was produced using pumping-over/delestage and adding sulphur dioxide. After 4 months in bottles, simulating the commercial habit used to sell in spring the last year wine, volatile acidity was significantly lower in AM wine, while total anthocyanins, trans-resveratrol and free quercetin were significantly higher. Among free (VOCs), the classes of terpenes and benzenoids were significantly higher in the Control wine while the classes of aldehydes, alcohols, volatile phenols, lactones and pyrazine were in the AM wine. Unlike free VOCs, in glycosylated VOCs, terpenes and benzenoids were significantly higher in AM wine. In conclusion, resonance waves permit to speed up the fermentation increasing phenols extraction and producing wines with excellent maintenance of VOCs, requiring less energy and labor, and thus being more economically and environmentally sustainable.