New protocols for the sustainable management of post-fermentation phases in Prosecco wine production through the modulation of yeast viability

The ProYEAST project aims to optimize the post-fermentation stages in the production of Prosecco wine (both during the production of the base wine and after secondary fermentation in pressurized tanks) through an innovative management of yeast vitality. The main objective is to develop oenological protocols that enable a substantial reduction in the use of sulfur dioxide by harnessing the natural antioxidant properties of yeast lees. At the same time, the project seeks to investigate the effect of refrigeration temperatures during the post-secondary fermentation phase in order to prevent the formation of sensory defects (such as acetaldehyde and hydrogen sulfide) caused by thermal stress on the yeast. This approach is expected to allow significant energy savings and enhance the sustainability of the production process.