Nardi Tiziana
CREA-Council for Agricultural Research and Economics, Research Centre for Viticulture and Enology, Viale XXVIII Aprile 26, 31015 Conegliano, Italy.
Microorganisms. 2020 Apr 2;8(4):507. doi: 10.3390/microorganisms8040507.
In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.
在农业领域，葡萄酒行业是受可持续发展问题影响最大的行业之一。它约占全球人为活动每年温室气体排放量的0.3%。葡萄栽培的可持续性最初与葡萄园管理相关，其中肥料、农药和重金属的使用是主要关注点。最近，从葡萄采摘到装瓶的酿酒过程的贡献也受到了关注。为降低整个产业链的环境影响，包括微生物驱动的转化过程在内的几个酒窖工艺可以得到改进。本文综述了微生物及其相互作用作为一种天然、环保工具在提高酿酒生产链各环节可持续性方面的潜力。确定的利用微生物活动以减少投入可能具有重要意义的主要阶段包括：（i）发酵前阶段，（ii）酒精发酵，（iii）酒精发酵和苹果酸乳酸发酵之间的阶段，（iv）苹果酸乳酸发酵，（v）稳定化和变质风险管理，以及（vi）副产品和废水处理。合适的酵母或细菌菌株的存在、起始培养物接种的管理和时机，以及一些有利于选定微生物活动的适当技术改进，可以带来多种积极效果，包括（但不限于）节能、减少亚硫酸盐等化学添加剂的使用以及某些残渣的再利用。
