A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept

Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed warm regions, the present study intends fulfill circular economy values. Antão Vaz white wines were produced using two different strategies correction: (i) addition of mixture organic acids (Mix*) commonly used winemaking; and (ii) previously unripe grape (UM*) from same variety. In addition, testimonial (T*) sample was with no correction. For all produced, oenological parameters determined, both amino acid (AA) content volatile composition evaluated. A higher AA found T* wine, followed by UM* wines. The profile also affected, LDA demonstrates clear separation corrections. Results obtained indicate that musts—a vital waste product containing several compounds important biological activity—can be increase musts without negative impact on wine characteristics. Furthermore, this work shows use may valuable tool reducing alcoholic