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Journal articles on the topic 'Oenology Fermentation'
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1
Lárez Velásquez, Cristóbal. "Chitosan and its applications in oenology." OENO One 57, no. 1 (January 24, 2023): 121–32. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7262.
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This paper reviews the main applications of the biopolymer chitosan, the main derivative of chitin, a material usually obtained from natural sources accessible at low cost, i.e., industrial wastes from fisheries. Due to its natural origin, which confers biodegradability and biocompatibility properties, in addition to its low toxicity, chitosan has been gaining attention in numerous sectors, such as agriculture, food, medicine, pharmaceuticals, etc., including also important oenological applications due to its potential as a green alternative to the use of sulphite. Among the many applications that can be generated from these materials in the wine-making area, their use has been reported for the clarification of must; in the preparation of films for the removal of contaminants, whether organics such as ochratoxin A or inorganics such as some metal ions and their salts; the control of turbidity caused by protein precipitation; the encapsulation of yeasts of oenological interest and enzymes for the control of adverse microorganisms such as Brettanomyces; the manufacture of sensors and nanosensors for the quantification of contaminants, the quality control of starting materials and final products, the optimisation of fermentation processes, the monitoring of storage conditions, etc. As a result of this review, significant development of the applications of this material in the oenological area can be expected, especially due to the possibilities of preparing new derivatives, including the great variety of these that have been recently proposed through click reactions, as well as the growing incursion of chitosan in nanobiotechnology.
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Martínez-Gil, Ana, Maria del Alamo-Sanza, Rosario Sánchez-Gómez, and Ignacio Nevares. "Different Woods in Cooperage for Oenology: A Review." Beverages 4, no. 4 (November 23, 2018): 94. http://dx.doi.org/10.3390/beverages4040094.
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Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine.
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Bianchi, Alessandro, Isabella Taglieri, Francesca Venturi, Chiara Sanmartin, Giuseppe Ferroni, Monica Macaluso, Fabrizio Palla, Guido Flamini, and Angela Zinnai. "Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?" Foods 11, no. 7 (March 30, 2022): 1011. http://dx.doi.org/10.3390/foods11071011.
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Winemaking variables and techniques are known to affect the composition of wines. To obtain a rapid and safe fermentation course, with a reduced risk of proliferation of unwanted microbial species, frequent recourse is made to the use of selected microorganisms, which can greatly simplify the complex management of the fermentation process. In particular, selected strains of lactic acid bacteria are used, which are much more sensitive than yeasts to the operating conditions of the medium. In this regard, the overall aim of this research was to verify whether the early inoculation of homolactic acid bacteria for hexoses (Lactobacillus plantarum) carried out after 24 h, compared with that of saccharomycetes operating alcoholic fermentation, could be advantageous compared with a traditional innoculation with a different heterolactic bacterial strain for hexoses (Oenococcus oeni) operated at the end of alcoholic fermentation. The grape variety chosen was Sangiovese, the protagonist of Tuscan oenology. The evaluation focused on different aspects such as the management of winery operations, and the quality and longevity of the product; was carried out in all phases of winemaking; and analysed both from a chemical and sensory point of view.
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Mencher, Ana, Pilar Morales, Jordi Tronchoni, and Ramon Gonzalez. "Mechanisms Involved in Interspecific Communication between Wine Yeasts." Foods 10, no. 8 (July 27, 2021): 1734. http://dx.doi.org/10.3390/foods10081734.
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In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.
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Barone, Eleonora, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, et al. "Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines." Fermentation 7, no. 2 (May 18, 2021): 79. http://dx.doi.org/10.3390/fermentation7020079.
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An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines.
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Manzano, S., S. Vargas, G. Casaubon, and Á. González. "Evaluation of an active yeast propagation system on fermentation traits and quality of C.V. Carmenère wine." BIO Web of Conferences 12 (2019): 02009. http://dx.doi.org/10.1051/bioconf/20191202009.
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Active dry yeasts (ADY, Saccharomyces cerevisiae) are widely used in oenology due to their potential benefits on the control of fermentation and quality reproducibility among other aspects. On the other hand, yeast propagation systems, so called Active Yeast Systems (AYS), can be useful to optimize the alcoholic fermentation (AF) initial lag phase and reduce production costs. The objective of this work was to determine the predominance of an ADY strain propagated by AYS and the impact of this inoculum on cv. Carmenère wine quality. Lalvin ICV D21 ADY strain was inoculate according to the protocol recommended by the manufacturer (T0), and in parallel, it was propagate by the AYS and then used as inoculum (T1). Yeast strain predominance analyzed by restriction fragment length polymorphism (RFLP) technique indicates that nine (out of 9) yeast colonies obtained from a single sample of the ADY, show the same electrophoretic pattern when compared to the ADY. The results show limited significant differences for the fermentation speed and the yeast cell counting. The result of the physicochemical analysis of the musts and resulting wines showed no significant differences between treatments. A triangular test showed no significant sensory differences between wines
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De Gioia, Marianna, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi, and Mariagiovanna Fragasso. "Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential." Applied Sciences 12, no. 24 (December 12, 2022): 12760. http://dx.doi.org/10.3390/app122412760.
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The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid bacteria representative of the must/wine microbial consortium, have been tested in this study. This interaction’s screening has been implemented by means of plate assays, using culture medium, grape juice, and wine agar as substrates. Different antagonistic phenomena have been detected, belonging to the following interaction categories: yeast-yeast, yeast-bacteria, bacteria-yeast, and bacteria-bacteria. In general, the inhibitory activity has been observed in all three media agar used as substrates, resulting in more frequent on culture medium, followed by grape juice and, finally, wine. Specifically, the work is one of the first reports demonstrating the reciprocal interactions between non-Saccharomyces yeasts (NSY) and malolactic bacteria. The findings shed new light on the co-inoculation of the yeast starter culture with malolactic bacteria, as well as the biocontrol potential of Lactic Acid Bacteria (LAB) strains. Highlighted microbial interactions are relevant for the management of alcoholic fermentation, malolactic fermentation, and the development of distinctive aroma profiles, control of spoilage yeasts, and the selection of tailored mixed starter cultures. In addition, the plate assay method could be a fast, cheap, and suitable method to exclude negative interactions among Saccharomyces spp., NSY, and malolactic bacteria during trials from regional spontaneous fermentations with the aim to select tailored mixed starter cultures.
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REBENCIUC, Ioana, and Ovidiu TIȚA. "Influence of Pectolytic Enzymes on the Quality of Wine Maceration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 53. http://dx.doi.org/10.15835/buasvmcn-asb:000417.
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Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety flavors) and the secondary aromas that are formed during the alcoholic fermentation and the aging period of the wines (Amrani, and Glories, 1995). The wine-making of the varieties is followed by the appreciation of the primary grapes. This is achieved by preferential maceration of the must by means of enzymes (Marin et al., 1998). The technology of aromatic wines has two fundamental objectives: extracting the primary aromas of grapes (terpenols) and favoring the formation of secondary fermentation aromas. In order to obtain aromatic wines with variety typology, the preferential stage is decisive. Pectolytic enzyme preparations are used in oenology to accelerate and complete the extraction and clarification processes of the must, extracting and stabilizing the color, highlighting the varietal aromatic potential of the varieties and improving the filterability and maturation of the wines.
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Rodríguez-Bencomo, Juan J., Almudena García-Ruiz, Pedro J. Martín-Álvarez, M. Victoria Moreno-Arribas, and Begoña Bartolomé. "Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation." Journal of Agricultural Studies 2, no. 2 (July 16, 2014): 62. http://dx.doi.org/10.5296/jas.v2i2.5980.
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Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.
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Boulay, Thibaut. "Le γλεῦκος dans tous ses états. Le moût, le « vin doux », le vin nouveau et la maîtrise du processus fermentaire dans le monde égéen de l’époque classique à l’époque byzantine." Revue des Études Grecques 134, no. 1 (2021): 33–70. http://dx.doi.org/10.3406/reg.2021.8670.
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This article explores the winemaking practices of the Greeks in the Aegean world, from classical times to late antiquity, reading the ancient sources in the light of the latest progress in oenology. Following the process of wine-making from the harvest and its crushing to the moment of the opening of the amphoras and the consumption of wine, it shows that the winemakers used a variety of efficient techniques to supervise fermentation. Resulting from overripe harvests, the must, aged in an oxidative atmosphere, could, if necessary, receive plant or mineral inputs in different forms to correct its sugar content and acidity. These additions also had an antibacterial and antifungal action contributing, like tanning and salting, to the stability of the must. Thermoregulation permitted a long term consumption of unfermented must, especially within the context of γλυκισμοί.
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Csoma, Hajnalka, Lajos Acs-Szabo, László Attila Papp, Zoltán Kállai, Ida Miklós, and Matthias Sipiczki. "Characterization of Zygosaccharomyces lentus Yeast in Hungarian Botrytized Wines." Microorganisms 11, no. 4 (March 27, 2023): 852. http://dx.doi.org/10.3390/microorganisms11040852.
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Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing. Osmotolerant wine-spoilage yeasts are most commonly found in the Tokaj wine-growing region in the species Starmerella spp. and Zygosaccharomyces spp. For the first time, Z. lentus yeasts were isolated from post-fermented botrytized wines. Our physiological studies confirmed that these yeast strains are osmotolerant, with high sulphur tolerance and 8% v/v alcohol tolerance, and that they grow well at cellar temperature in acidic conditions. Low β-glucosidase and sulphite reductase activities were observed, whereas protease, cellulase, and α-arabinofuranosidase extracellular enzyme activities were not detected. Molecular biology analyses carried out by RFLP analysis of mtDNA revealed no remarkable differences between strains, while microsatellite-primed-PCR fingerprinting of the (GTG)5 microsatellite and examination of chromosomal pattern revealed considerable diversity. The fermentative vigour of the tested Z. lentus strains was found to be significantly lower compared to the control Saccharomyces cerevisiae (Lalvin EC1118). It can be concluded that Z. lentus is a potential spoilage yeast in oenology which may be responsible for the initiation of secondary fermentation of wines during ageing.
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García-Izquierdo, Isabel, Victor J. Colino-Rabanal, Mercedes Tamame, and Fernando Rodríguez-López. "Microbiota Ecosystem Services in Vineyards and Wine: A Review." Agronomy 14, no. 1 (January 4, 2024): 131. http://dx.doi.org/10.3390/agronomy14010131.
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The domestication of vines started in Asia 11,000 years ago, although it was not until the 19th century that oenology was established as a scientific discipline thanks to the research of Louis Pasteur on the role of microorganisms in wine fermentation. At the present time, the progression in next-generation sequencing (NGS) technologies is helping to facilitate the identification of microbial dynamics during winemaking. These advancements have aided winemakers in gaining a more comprehensive understanding of the role of microbiota in the fermentation process, which, in turn, is ultimately responsible for the delivery of provisioning (wine features and its production), regulating (such as carbon storage by vineyards, regulation of soil quality, and biocontrol of pests and diseases) or cultural (such as aesthetic values of vineyard landscapes, scholarly enjoyment of wine, and a sense of belonging in wine-growing regions) ecosystem services. To our knowledge, this is the first review of the state of knowledge on the role of microbiota in the delivery of ecosystem services in the wine sector, as well as the possibility of valuing them in monetary terms by operating logic chains, such as those suggested by the SEEA-EA framework. This paper concludes with a review of management practices that may enhance the value of microbiota ecosystem services and the role of smart farming in this task.
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Capozzi, Vittorio, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, and Francesco Grieco. "Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety." Fermentation 7, no. 1 (February 17, 2021): 24. http://dx.doi.org/10.3390/fermentation7010024.
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Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.
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Gagliardi, Mariacristina, Giorgia Tori, Matteo Agostini, Francesco Lunardelli, Fabio Mencarelli, Chiara Sanmartin, and Marco Cecchini. "Detection of Oenological Polyphenols via QCM-D Measurements." Nanomaterials 12, no. 1 (January 4, 2022): 166. http://dx.doi.org/10.3390/nano12010166.
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Polyphenols are a family of compounds present in grapes, musts, and wines. Their dosage is associated with the grape ripening, correct must fermentation, and final wine properties. Owing to their anti-inflammatory properties, they are also relevant for health applications. To date, such compounds are detected mainly via standard chemical analysis, which is costly for constant monitoring and requires a specialized laboratory. Cheap and portable sensors would be desirable to reduce costs and speed up measurements. This paper illustrates the development of strategies for sensor surface chemical functionalization for polyphenol detection. We perform measurements by using a commercial quartz crystal microbalance with dissipation monitoring apparatus. Chemical functionalizations are based on proteins (bovine serum albumin and gelatin type A) or customized peptides derived from istatine-5 and murine salivary protein-5. Commercial oenological additives containing pure gallic tannins or proanthocyanidins, dissolved in water or commercial wine, are used for the analysis. Results indicate that selected functionalizations enable the detection of the two different tannin families, suggesting a relationship between the recorded signal and concentration. Gelatin A also demonstrates the ability to discriminate gallic tannins from proanthocyanidins. Outcomes are promising and pave the way for the exploitation of such devices for precision oenology.
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Perrotta, Regina Coeli C., Carmem Lúcia Costa Amaral, Regina Coeli C. Perrotta, and Carmem Lúcia Costa Amaral. "Didactic sequence for the teaching of vitiviniculture with a cts approach in the gastronomy technology course." South Florida Journal of Development 2, no. 2 (May 26, 2021): 2490–502. http://dx.doi.org/10.46932/sfjdv2n2-107.
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To generate an analytical position in science education, it is recommended that the teacher involve students in what will be approached, combining social and technological reality, contributing to decision making as a citizen and critical participation in society, parameters defended by the CTS movement (Science, Technology and Society). Considering these assumptions, an SD (didactic sequence) was adopted for Vitiviniculture in the discipline Introduction to Oenology guided by the following questions: How to establish the existing relationships between social, technological and environmental issues as to the production and promotion of wine, properly training these individuals to develop their judging capacity? Such questioning arose mainly because these students, in their professional practice, promote a drink that can bring social and environmental benefits and damages, and that contains chemical substances that are not described on wine labels. Therefore, the objective was to analyze the influence of a didactic sequence aimed at Vitiviniculture, verifying whether the students perceived the CTS interaction in the manufacture and use of wine. The research subjects were 35 students from the Nossa Senhora do Patrocínio University Center (Itu- SP Brazil) of the Gastronomy Technology Course. As a methodological procedure, a qualitative approach was adopted and as data collection, a pre- and post-questionnaire with contextualized open and closed questions were used, and an SD on the cultivation of grapes, the manufacture of wine and the economic exploration of this product. During the SD the relationships between the social, technological and scientific contexts of Vitiviniculture were discussed with an emphasis on alcoholic fermentation, socio-environmental problems and analysis of wine labels. The results indicate citizen contribution, gain of knowledge regarding the theme and a greater understanding of the CTS relationship, as a result of this unique strategy.
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Romano, Andrea, Vittorio Capozzi, Iuliia Khomenko, and Franco Biasioli. "Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages." Molecules 28, no. 22 (November 17, 2023): 7642. http://dx.doi.org/10.3390/molecules28227642.
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Direct injection mass spectrometry (DIMS) entails the direct introduction of a gaseous sample into a mass analyser without prior treatment or separation. DIMS techniques offer the opportunity to monitor processes in time, with limits of detection as low as 0.5 parts per trillion in volume (for a 1 s measurement time) while providing results with high informational content. This review provides insight into current and promising future developments of DIMS in the analysis of grape, wine and other alcoholic beverages. Thanks to its unique characteristics, DIMS allows the online monitoring of volatile organic compounds (VOCs) released by grapes during fermentative bioprocesses or by wine directly from the glass headspace or during drinking. A DIMS-based approach can also be adopted to perform quality control and high-throughput analysis, allowing us to characterise the volatile profile of large sample sets rapidly and in a comprehensive fashion. Furthermore, DIMS presents several characteristic elements of green analytical chemistry approaches, catalysing an interest linked to the development of sustainable paths in research and development activities in the field of viticulture and oenology.
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Montalbano, Michaela, Katarína Rydzá, Jan Blažek, Ondřej Šnajdar, and Vít Paulíček. "Brewer´s spent yeasts for oenology: from characterisation to must fermentation." KVASNY PRUMYSL 69, no. 4 (August 15, 2023). http://dx.doi.org/10.18832/kp2023.69.765.
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In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical stability of wines. In this work, the spent yeasts from different beer styles were evaluated for their primary characteristics. Three types of yeast derivatives were prepared, inactive yeasts used for active dry yeast rehydration, lysates for organic nitrogen supply during fermentation and yeast hulls for adsorption of fermentation inhibitors. The chemical properties, fermentation kinetics and aromatic compounds formation of spent yeast derivatives were comparable to the well-recognized commercial products. However, the sensory analysis of final wines revealed bread-like and yeast autolysis off-flavors.
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Giovenzana, Valentina, Stefano Baroffio, Roberto Beghi, Andrea Casson, Alessia Pampuri, Alessio Tugnolo, Diego De Filippi, and Riccardo Guidetti. "Technological innovation in the winery addressing oenology 4.0: Testing of an automated system for the alcoholic fermentation management." Journal of Agricultural Engineering 52, no. 4 (December 23, 2021). http://dx.doi.org/10.4081/jae.2021.1213.
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In recent years, the use of automated machine tools in the wine industry has increasingly gained ground to simplify and optimize winemaking, complying with Industry 4.0 requirements. This work aimed to analyse a system for the automatic management of yeast nutrition in alcoholic fermentation in terms of environmental, management, and economic performance in comparison with traditional fermentation management. The automated system is a transportable and easily installable place and start system, equipped with a control unit and rods for the dosage of nutrients, and it works with a memory unit in which fermentative kinetics curves are loaded. The curves are predefined or customized according to oenologists’ needs. Hence, fermentation time, manpower, nutrients, oxygen, water, and energy consumption were evaluated concerning the alcoholic fermentation process. The analysis was carried out considering two different Italian wineries with different working capacities. Furthermore, life cycle assessment methodology and variable costs analysis was performed. Overall, the automated system reveals to be a promising investment, especially if applied to wineries characterized by high-volume tanks, where scale factor played a crucial role. Nutrients used by the automated system are more expensive but more environmentally sustainable than traditional ones.