Fuente: ecent issues American Journal Of Enology and Viticulture Heat removal accounts for ~90% of the total energy requirements of the winery and is mostly related to the temperature control of the wine tanks used for fermentation and maturation. The aim of this work was to evaluate the effects of a selected wine yeast, chosen to optimize sensory characteristics and minimize SO2 production at temperatures higher than the standard for winemaking, on energy consumption during the fermentation process of the Franciacorta base wine. Fermentations using the new yeast strain were conducted at 15 and 19°C, and energy consumption was compared. Moreover, the sensory, chemical, and aromatic features of the Franciacorta sparkling base wines were measured. Fermentation required 21.6 Wh/Lgrape must at 15°C and 7.7 Wh/Lgrape must at 19°C, reducing energy use by ~65% at the higher temperature. Use of the tested yeast had positive effects on energy saving during fermentation without compromising sensory, chemical, and aromatic profiles of the resulting wine. This work suggests possible methods for wineries to adopt a more sustainable winemaking process that lowers energy consumption and decreases SO2 content in wines, which may introduce eco-labeling strategies and price-premium policies.