New Sparkling Wines from Traditional Grape Varieties and Indigenous Yeasts: Focusing on Wine Identity to Address the Industry's Crisis

In recent years, there has been a noticeable decline in wine consumption. This trend can be attributed to a shift in consumer preferences towards alcoholic alternatives such as beer and fruit-based mixed drinks. What sets wine apart from these alternatives is its unique identity, is its perceived identity: a combination of brand, heritage, and terroir. The origin and production details of wine significantly influence consumer’s purchasing decisions. In this study, we have produced new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the concept of “microbial terroir,” which is linked to the indigenous yeasts. The wines produced have been analyzed for conventional parameters such as pH, titratable acidity, volatile acidity, alcohol content, and residual sugar, as well as for their aromatic profile through GC-MS analysis. To evaluate the acceptance of the wines, a sensory analysis was conducted, and NIR spectra were collected to identify the factors influencing their preferences. The positive reception of these innovative sparkling wines was connected to their chemical composition, offering valuable insights for the future production of similar products.