Introduction: The wine industry is facing significant challenges, with only sparkling wine showing growth. Southern Italy is particularly impacted due to its focus on white and full-bodied red wines. To address this, we have created new sparkling wines using the Champenois method and six typical Apulian white grape varieties: Bombino, Antinello, Falanghina, Fiano, Greco Bianco, and Montonico Pinto, along with native yeast strains. The concept of “microbial terroir” highlights the connection between the microbial environment, climate, and production area, linking wines to their cultural and historical roots. Utilizing indigenous yeast strains enhances the wine's identity and ties it to the notions of heritage and terroir.
Methods: Grape, base wines, and sparkling wines were analyzed for conventional parameters (pH, titratable acidity, volatile acidity, alcohol content, and residual sugars). The aromatic profile of final sparkling wines was assessed through GC-MS and sensory analyses. Base wines were produced through sequential inoculation of a native L. thermotolerans (Lt) and a S. cerevisiae strain (VB1, Oenobrands), or only with the commercial S. cerevisiae. For the second fermentation, two different S. cerevisiae strains were used: an indigenous yeast strain (S21) isolated from Apulian vineyards, or a commercial one (18-2007 IOC).
Results: The most appreciated sparkling wines were those made from Antinello, Fiano, and Falanghina in combination with the native S. cerevisiae S21 strain. These wines showed floral and white fruit notes, linked to the chemical compounds identified through GC/MS analysis (alcohols, carboxylic acids, esters, terpenoids, lactones, and others). Additionally, visual characteristics, such as color and perlage, contributed to the positive evaluation of these wines. While native S21 yeast allowed for the production of well-received products, unfortunately, the wines produced with Lt during the first fermentation did not perform well in sensory evaluations.
Conclusion: Offering sparkling wines with a background, based on the use of local varieties and native yeast, can be a strategy to capture consumer interest and drive demand.
