Energetic Comparison between Pneumatic and Traditional Disintegration in the Vinification of Negroamaro Grapes

This study compares the energetic and functional aspects of pneumatic and traditional disintegration methods during the vinification of Negroamaro grapes to produce ready-to-drink wine, focusing on sustainability and energy efficiency in winemaking. It addresses the critical need to reducing costs and environmental impact in the wine industry through improved energy efficiency and sustainable practices. The experimental tests conducted reveal that the pneumatic system exhibits advantages in terms of energy consumption, production time, and thermal homogenization during fermentation compared to the traditional system. Results indicate that the pneumatic system requires significantly lower energy consumption and shorter operating times during fermentation and pressing phases while maintaining consistent wine quality, highlighting its potential for more efficient and sustainable winemaking practices.