Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine

This study involved the region of DOCG Cesanese del Piglio (Lazio), an area renowned for the cultivation of Cesanese d'Affile, which is an autochtonous variety of grape. To evaluate the effect induced by the addition of a cryogen (C02iS) on the extraction of phenolic compounds, Cesanese d'Affile grapes coming from the same vineyard were transformed utilising the same winemaking technology, differing only for the stage of grape maceration. Main chemical parameters of the wines and their sensory profiles were analysed during winemaking and after 8 months of aging in oak barrels to observe the impact of cryomaceration on overall wine quality. It can be stated that the addition of a cryogen to the crushed grapes can be a viable choice to improve the expression of the main features of a native grape such as Cesanese d'Affile, preserving its nutraceutical features and giving to the product a more complex sensory profile.