Improving Sustainable Viticulture and Winemaking Practices

1st Edition - March 19, 2022
Imprint: Academic Press
Editors: J. Miguel Costa, Sofia Catarino, Jose M.Escalona, Piergiorgio Comuzzo
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 1 5 0 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 1 6 7 - 1

*Winner of an Honorable Mention at the 2023 OIV Awards*Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the su… Read more

Improving Sustainable Viticulture and Winemaking Practices

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*Winner of an Honorable Mention at the 2023 OIV Awards*

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This award-winning reference will help the industry producers excel while improving current environmental practices.

Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable.

Cover image
Title page
Table of Contents
Copyright
Contributors
Acknowledgment to the external reviewers
About the cover
Chapter 1. Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry
1.1. Sustainability concept and issues
1.2. The state of the wine industry—short overview
1.3. Sustainability issues in wine industry
1.4. Legislation, standards, and certification of the wine sector–focus on the EU
1.5. Future prospects
Chapter 2. Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards
2.1. Introduction
2.2. Origin of cultivated grapevine and actual grapevine diversity
2.3. Intercultivar variability in the physiological response to water stress
2.4. Intracultivar variability in the physiological response to changing environments
2.5. Rootstocks selection for better performance under semiarid conditions
2.6. Progress in genomics tools and new breeding technologies
2.7. Concluding remarks
Chapter 3. Optimizing conservation and evaluation of intravarietal grapevine diversity
3.1. Introduction
3.2. Grapevine methodology for conservation, evaluation, and selection within a variety
3.3. Advances in the methods for evaluation of genetic intravarietal grapevine diversity
3.4. Practical applications in Portugal
3.5. Concluding remarks
Chapter 4. Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions
4.1. Introduction
4.2. Phenotyping large populations in the field: the challenge of soil heterogeneity
4.3. Detection of genetic variability for water-use efficiency in field conditions: a case study
4.4. Main outcomes
4.5. Conclusions
Chapter 5. Soil management in sustainable viticultural systems: an agroecological evaluation
5.1. Introduction
5.2. Sustainable management systems and their properties toward the avoidance of soil threats and the provision of soil ES
5.3. Implications for future soil management of vineyards
Chapter 6. Vineyard water balance and use
6.1. The water balance concept: from the single leaf to the whole vineyard
6.2. Grapevine water status assessment: from soil to atmosphere
6.3. Vineyard water needs: crop coefficients in relation to vegetative development (LAI) and reproductive cycle. Crop stress coefficients
6.4. Water-saving strategies and irrigation scheduling
6.5. Use of nonconventional water for irrigation: wastewater and saline water. Effects on vine performance and grape composition
6.6. Concluding remarks
Chapter 7. Modern approaches to precision and digital viticulture
7.1. Introduction
7.2. Remote sensing for vineyard management
7.3. Artificial intelligence and remote sensing
7.4. Conclusion
Chapter 8. Novel technologies and Decision Support Systems to optimize pesticide use in vineyards
8.1. Introduction
8.2. Disease management
8.3. Pest management
8.4. Concluding remarks
Chapter 9. Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards
9.1. Introduction
9.2. Climate change effects
9.3. Kaolin case: short-term adaptation strategy
9.4. Kaolin impacts: pros and cons
9.5. Concluding remarks and prospects
Chapter 10. Wine quality production and sustainability
10.1. Introduction
10.2. Existing systems and initiatives at winery level
10.3. Principal aspects to consider for a sustainable wine production
10.4. Concluding remarks
Chapter 11. Water management toward regenerative wineries
11.1. Introduction
11.2. Environmental impacts
11.3. Regenerative wineries
11.4. Case studies
11.5. Conclusions
Chapter 12. Energy use and management in the winery
12.1. Introduction
12.2. Energy audit in wineries
12.3. Energy consumption in the winery
12.4. Methodologies for reduction of energy demand
12.5. Renewable energy utilization
12.6. Energy consumption and optimization in wineries: some case studies
12.7. Concluding remarks
Chapter 13. Microbiological control of wine production: new tools for new challenges
13.1. Introduction
13.2. New tools
13.3. New challenges
13.4. Concluding remarks
Chapter 14. Sustainable use of wood in wine spirit production
14.1. Introduction
14.2. The aged wine spirit and its production process
14.3. The aging stage
14.4. Concluding remarks
Chapter 15. Innovative processes for the extraction of bioactive compounds from winery wastes and by-products
15.1. Introduction
15.2. Extraction technologies for bioactive compounds
15.3. Innovative extraction methods
15.4. Concluding remarks
Chapter 16. The role of pressure-driven membrane processes on the recovery of value-added compounds and valorization of lees and wastewaters in the wine industry
16.1. Introduction
16.2. Value-added compounds found in wastewaters and by-products generated in wine industries
16.3. General aspects about the recovery of value-added compounds from agro-industrial by-products and wastewaters
16.4. General aspects over pressure-driven membrane processes
16.5. PDMP in the recovery of polysaccharides and phenolic compounds
16.6. Concluding remarks
Chapter 17. Sustainable approach to quality control of grape and wine
17.1. Introduction and principles of green chemistry
17.2. Green Analytical Chemistry
17.3. Greening of analytical procedures
17.4. Sustainable grape analysis and quality control
17.5. Sustainable wine analysis and quality control
17.6. Concluding remarks
Chapter 18. Life cycle methods and experiences of environmental sustainability assessments in the wine sector
18.1. The wine supply chain: from land to table
18.2. Life cycle–based studies on the wine sector: a review
18.3. Environmental product declarations in the wine sector
18.4. Sustainability challenges in the wine sector from a life cycle perspective: circularity and methodological developments
Chapter 19. Wine packaging and related sustainability issues
19.1. Introduction
19.2. Packaging systems used for wine
19.3. LCA and environmental assessments for different packaging systems
19.4. Consumer perceptions of sustainable packaging options for wine
19.5. Concluding remarks
Chapter 20. Standards and indicators to assess sustainability: the relevance of metrics and inventories
20.1. Introduction
20.2. Sustainability assessment: major approaches and methodologies
20.3. Indicators and metrics applied to grapes and wine production
20.4. Sustainability assessment essay for winegrowing systems: a case study for the Douro's wine producing region
20.5. Future trends
20.6. Concluding remarks
Chapter 21. The guardianship of Aotearoa, New Zealand's grape and wine industry
21.1. Introduction
21.2. NZ's Māori heritage
21.3. New Zealand Winegrowers
21.4. Corporate social responsibility
21.5. Biosecurity
21.6. Natural disaster management
21.7. Filling the gap
21.8. Regional winegrower associations
21.9. Conclusion
Chapter 22. Sustainable viticulture and behavioral issues: insights from VINOVERT project
22.1. Introduction
22.2. VINOVERT—an innovative project
22.3. Consumers preferences for sustainable practices measured by experimental auctions
22.4. The behavioral hypothesis in viticulture validated by nudges
22.5. Concluding remarks: VINOVERT project insights
Chapter 23. Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector
23.1. Introduction
23.2. The Wines of Alentejo Sustainability Program: background and implementation
23.3. Assessing WASP's interactive innovation toward enhanced sustainability
23.4. Final reflections and conclusions
Chapter 24. European wine policy framework—The path toward sustainability
24.1. Introduction
24.2. Environmental aspects of wine production
24.3. Technical solutions to the challenges
24.4. Wine production and climate change
24.5. Markets and consumers expectations
24.6. EU policy framework toward increased sustainability of the wine sector
24.7. Concluding remarks
Index

J. Miguel Costa

J. Miguel Costa is professor at the Instituto Superior de Agronomia (ISA), University of Lisbon and researcher at the LEAF research center. He is an Agronomist (UTAD) with a MSc. in Sustainable Agriculture and Horticulture (ISA) and a Ph.D. degree on Plant Ecology and Resource Conservation by the Wageningen University. His research has been focused on grapevine stress ecophysiology, stress monitoring and on sustainability issues concerning viticulture/horticulture (e.g. water use). He has published extensively on plant propagation, crop monitoring by thermography, water use in viticulture and intensive horticulture, and is also a member of the board of the Associação Portuguesa de Horticultura.

Affiliations and expertise

Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal

Sofia Catarino

Sofia Catarino, Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon. She has a M.Sc. in Viticulture and Enology and Ph.D. in Food Engineering. She teaches enology graduate courses and her research is focused on wine chemistry, analytical chemistry, wine quality and authenticity. She has integrated several R&D projects in enology and viticulture, and authored more than 70 papers including book chapters, peer-reviewed articles and proceedings. She is responsible for the enology section of the Portuguese Enology and Viticulture Society, is a board member of enology laboratories (ALABE), and member OIV Portuguese commission.

Affiliations and expertise

Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal

Jose M.Escalona

José M. Escalona Asst. Professor Agri-Food Engineering , Department of Biology of the University of Balearic Islands and Head of the Institute for Agro-environmental Research and Water Economics Institute (INAGEA) is also a member of the Research Group on Biology of Plants under Mediterranean Conditions (PlantMed). His research expertise is in the biology and physiology of the grapevine and its responses under different abiotic stresses, as well as irrigation management and its effects on grape quality, vineyard sustainability, genetic improvement and breeding in grapevines. In addition to an established publication history, he is also member of several international scientific associations and committees.

Affiliations and expertise

Assistant Professor, Agri-Food Engineering Department of Biology, University of Balearic Islands, Palma, Spain

Piergiorgio Comuzzo

Piergiorgio Comuzzo, Ph.D. is assistant professor at the University of Udine, where he teaches enology and food technology. He is also a lecturer at Vinifera Euromaster. Area of expertise is wine chemistry and technology, in particular the strategies to reduce sulfur dioxide use in winemaking, the antioxidant capacity of yeasts derived products, the assessment of the ageing potential of white wines, including ageing on lees, and the use of emerging technologies in winemaking. He is co-author in more than 70 publications on technical and scientific journals, including 29 papers on peer-reviewed journals, 2 book chapters and 15 conference proceedings.

Affiliations and expertise

Assistant professor, Wine Technology, University of Udine, Udine, Italy

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Improving Sustainable Viticulture and Winemaking Practices

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J. Miguel Costa

Sofia Catarino

Jose M.Escalona

Piergiorgio Comuzzo

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