Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds

Post-harvest losses are estimated to affect, on average, 10% of fresh fruits and vegetables, and can rise to 23% for highly perishable products. This study explores the upcycling of unmarketable cherries (rejected due to size or shape) into low-alcohol sparkling wine. Cherries from local Italian varieties were selected based on ripening stage (early and late). For each ripening group, two widely cultivated varieties were combined in equal proportions to represent the typical compositional profile. Sparkling cherry wines were produced using the Charmat method and analyzed for oenological parameters, polyphenols, proanthocyanidins, polysaccharides, protein content, foam properties, color, and volatile compounds. Wines produced from late-ripening cherries showed significantly higher levels of polyphenols, proteins, and volatile compounds compared to those from early-ripening cherries. These differences resulted in more stable foam and a deeper red coloration. Volatile compound analysis revealed higher concentrations of alcohols, esters, fatty acids, aldehydes, volatile phenols, and terpenes in the late-ripening cherry wines, with volatile phenols particularly elevated. Key differentiating compounds included acetate esters, ethyl esters of fatty acids (e.g., ethyl butyrate, ethyl hexanoate, and ethyl octanoate), and fatty acids (hexadecenoic and octadecanoic acids). These compositional differences are expected to influence the wines’ sensory characteristics. Overall, the findings demonstrate the feasibility of converting second-grade cherries into value-added sparkling wine, offering a sustainable and innovative approach to reducing food waste.