and in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile.

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers' choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non- yeasts in co-fermentation or sequential fermentation with . In this work, we evaluate the use of and in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that / sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (/) compared with pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation / particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.