Effect of immature grape extract on Sangiovese wine maturation in oak

The study evaluated the impact of an experimental extract from immature grapes on Sangiovese wine aged in oak barrels, assessing chemical, microbiological, and sensory properties over six months. Results showed consistent chemical parameters, with treated wines exhibiting higher polymeric pigments and sustained free anthocyanins. Lactic acid bacteria levels dropped below detection after three months in all samples. Yeast populations increased, and *Brettanomyces bruxellensis* was detected in the extract-only treatment from month three, though at low concentrations. Sensory analysis found no significant differences between wines. The extract, alone or with chitosan, preserved chromatic and sensory quality, accelerated color stabilization, and improved microbial stability, particularly against lactic acid bacteria. Funded by the European Union.