Effects of Unripe Grape Extract on Sangiovese Wine Aging

This study investigates the use of an experimental unripe grape extract from the UVA PRETIOSA project as a sulfur dioxide alternative in Sangiovese wine during wood aging. Over six months, chemical, microbiological, and sensory analyses showed that the extract significantly increased polymeric pigments and maintained free anthocyanins. Lactic acid bacteria declined below detection limits in extract-treated wines, while yeast populations increased. *Brettanomyces bruxellensis* was detected at low levels in the extract-only treatment. Sensory evaluations revealed no significant differences. The results suggest the extract enhances color stabilization and microbiological stability without compromising sensory quality, supporting its potential as a sustainable alternative in Sangiovese wine production. Funded by the European Union via EU-FarmBook.