Wines without added sulfites added with immature grape extract: an assessment of the economic sustainability of process innovation in light of market trends

As part of the project, a study was developed to test the technical solutions and economic viability of a series of eco-innovations capable of bringing the wine industry to operate according to circular economic models.
The production process of unripe grape extract is designed to be carried out within the winery, making maximum use of equipment and manpower already in place. It can be realized through the transfer of technical know-how and with simple adjustments.
The production of the extract does not represent an important opportunity to reduce the not significant costs of a traditional sulphitation. The main goal is to obtain a wine which is closer to a demand more and more attracted by products which can boast a higher quality because they are healthier and more sustainable. The market analysis carried out for the project has shown that consumers are ready to pay for a product without added sulphites a premium price well above the higher costs involved in the production and use of natural antioxidant as an alternative to SO2.
But the most important opportunity in adopting more eco-compatible production approaches and reaching the market with products such as wines without added sulphites is related to the fact that these characteristics for some foreign markets are no longer simple features of additional value, but indispensable entry requirements.