Caratterizzazione chimico-fisica e preferenze del consumatore dello spumante Metodo Ancestrale: valutazione dell'impatto della macerazione post-pressatura sul Pignoletto.

This thesis evaluates the chemical, physical, and sensory impact of skin maceration in sparkling wine production via the Ancestral Method. Utilizing grapes from the 2025 harvest, the study compares a macerated wine variant against a non-macerated control. A comprehensive suite of analytical characterizations was performed, including pH and color measurements, organic acid profiling via High-Performance Liquid Chromatography (HPLC), and protein characterization using electrophoresis. Additionally, protein thermal stability was assessed alongside foaming properties using the Mosalux method, and internal bottle pressure was monitored via aphrometric analysis. Finally, a comparative consumer tasting involving 101 participants was conducted to evaluate market preference and demographic correlations. The experimental results reveal that, as expected, the extended skin contact induced a substantial increase in total phenolic content (952.9 mg/L GAE, +113.5%), shifting the color from a pale straw-yellow to a deep amber-gold. On a macromolecular level, maceration resulted in a protein stable wine without requiring bentonite fining, though it simultaneously resulted in a greatly diminished foam stability (-54.2%). Consequently, the consumer tasting panel demonstrated a statistically significant preference (74.3%) for the crisp, conventional profile of the control wine, indicating that while pre-fermentative maceration provides some processing advantages, it creates a highly structured and visually distinct niche product not fully appreciated by consumers.