The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the concept of “microbial terroir”, which is linked to the native yeasts. The wines produced have been analyzed for conventional parameters such as pH, titratable acidity, volatile acidity, alcohol content, and residual sugar, as well as for their aromatic profile through GC-MS analysis. To evaluate the acceptance of the wines, a sensory analysis was conducted, and NIR spectra were collected to identify the factors influencing their preferences. Two varieties, Fiano and Falanghina, produced sparkling wines well appreciated with pleasant floral and white fruit notes. The positive reception of these innovative sparkling wines was connected to their chemical composition, offering valuable insights into the future production of similar products.

The different impact and interaction of pulsed electric field (PEF) treatment and sulfite addition on the color, phenolic compounds, volatile profile, and sensory properties of a Primitivo wine were studied at bottling and after six months of storage. The results show that PEF treatment, promoting the electroporation of grape skin cells and the permeability of cell membranes, accelerated the extraction of anthocyanins and polyphenols only in the initial phase of maceration. After six months in bottles, wines treated only with PEF show lower levels of hydroxycinnamic acids and flavonols, but a significant increase in procyanidins B2, which are important for structure and color stability and a richer flavor profile, with higher concentrations of fruity esters and higher alcohols. The use of SO₂ improves anthocyanin stabilization and facilitates the extraction of polyphenols. The wines from the PEF + SO₂ combination maintain greater aromatic freshness, limiting the formation of oxidative compounds. Wines made from SO₂ have a more balanced profile, with cherry, plum, and licorice aromas, although the combined PEF + SO₂ treatment better preserves fresh fruit aromas, reducing the perception of dried fruits and herbaceous notes.

Esca-affected vines alter the carbohydrate metabolism, xylem transport of water and photosynthesis and show regular grapes (but berries do not reach maturity), and phenolic compounds are reduced in concentration, oxidate and polymerizate. Pullulan and a mixture of scytalone and isosclerone (9:1; w/w), secondary metabolites produced in vitro and in planta by Phaeoacremonium minimum (syn. P. aleophilum) and Phaeomoniella chlamydospora, were assayed against the strains Byosal HS1 and IOC 18-2007 in microvinifications with synthetic grape must. The presence of pullulan and pentaketides mix affects the growth and metabolism of the tested Saccharomyces cerevisiae strains. Assays at 100 and 1000 µg mL⁻¹ inhibited the growth of both strains, while no effects were recorded when evaluated at 1 and 5 µg mL⁻¹. In comparison with the controls, pullulan and the scytalone/isosclerone mixture at 10 µg mL⁻¹ had a growth reduction, a lower alcohol yield, reduced the concentration of tartaric acid and malic acid; and slowed down the production of lactic acid, acetic acid and total polyphenol content of the tested S. cerevisiae strains. These metabolites could be applied as an alternative to the sulfite addition in the early stages of vinification to support the action of selected Saccharomyces. Appealing is the subtractive action of pullulan against tartaric acid. Further data are needed to confirm and validate the enological performance in freshly pressed grape juice.

The grapevine syndrome, Esca proper, causes significant yield losses. This study analyses and discusses the enological traits of musts from healthy (HV) and Esca-proper-affected (EpV) ‘Primitivo’ vines cropped in southern Italy. Tiger-striped leaves, sudden wilting on arms or shoots, berry spots, shrivelling and wilting, wood browning and white rot are linked to the presence of Phaeoacremonium minimum, Phaeomoniella chlamydospora, and Fomitiporia mediterranea within the woody tissues and characterize EpVs. The lack of symptoms on trunks, leaves, berries, and in the wood of branches and shoots, along with the absence of Esca-proper mycota, typifies HVs. Must from the selected HVs is darker and contains greater total soluble solids, reducing sugars, titratable and volatile acidity, tartaric, citric, and L-malic acid, and total polyphenols. The must from the selected EpVs has a higher pH and laccase activity, and contains pullulan, scytalone, and isosclerone, secondary metabolites of P. minimum and P. chlamydospora. During fermentation, musts from EpVs negatively impact the growth and enological performance of Saccharomyces cerevisiae Byosal HS1™ and IOC 18-2007™ and reduce the overall quality of the resulting wines. The physical–chemical conditions during fermentation may degrade pullulan and aid scytalone oxidation to isosclerone.

In recent years, there has been a noticeable decline in wine consumption. This trend can be attributed to a shift in consumer preferences towards alcoholic alternatives such as beer and fruit-based mixed drinks. What sets wine apart from these alternatives is its unique identity, is its perceived identity: a combination of brand, heritage, and terroir. The origin and production details of wine significantly influence consumer’s purchasing decisions. In this study, we have produced new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties. This approach preserves the unique character of the region, represented by the typical grape varieties, and incorporates the concept of “microbial terroir,” which is linked to the indigenous yeasts. The wines produced have been analyzed for conventional parameters such as pH, titratable acidity, volatile acidity, alcohol content, and residual sugar, as well as for their aromatic profile through GC-MS analysis. To evaluate the acceptance of the wines, a sensory analysis was conducted, and NIR spectra were collected to identify the factors influencing their preferences. The positive reception of these innovative sparkling wines was connected to their chemical composition, offering valuable insights for the future production of similar products.

This work evaluates how the vineyard-level application of selected indigenous non-Saccharomyces yeasts influences the chemical and aromatic profile of Primitivo wines, focusing on fermentation-derived metabolites and phenolic composition. The traditional method for making red wine relies on the use of sulfur dioxide (SO₂) to ensure wine preservation, prevent oxidation, and produce microbiologically stable products. Applying beneficial non-Saccharomyces yeasts to grape surfaces shortly before harvest is a novel winemaking biotechnology aimed at producing wines with reduced SO₂ inputs. This approach can influence fermentation outcomes, modulate wine chemistry, and reinforce regional identity. The produced wines were analyzed for conventional oenological parameters, as well as for their phenolic and aromatic profiles. Results showed that field applications of our strains of L. thermotolerans and St. bacillaris positively modulate both the phenolic and aromatic profile of young Primitivo wine produced with reduced amounts of SO₂.