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Improving Sustainable Viticulture and Winemaking Practices

  • 1st Edition - March 19, 2022
  • Latest edition
  • Editors: J. Miguel Costa, Sofia Catarino, Jose M.Escalona, Piergiorgio Comuzzo
  • Language: English

*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

Description

*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.

Key features

  • Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions
  • Presents innovative technologies that have an impact on the efficiency of resources and recycling
  • Includes technological tools for more precise monitoring and management in the wine supply chain

Readership

Enologists, researchers, professors and academicians. Those interested in gaining knowledge in sustainable solutions/practices in viticulture and wine production (academy, industry, policy-officers related to the viticulture/wine and environmental sectors, professional associations)

Table of contents

1. Achieving a more sustainable wine supply chain - environmental and socio-economic issues of the industry

2. Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards

3. Optimizing conservation and evaluation of intra-varietal grapevine diversity

4. Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions

5. Soil management in sustainable viticultural systems: an agroecological evaluation

6. Vineyard water balance and use

7. Modern approaches to precision and digital viticulture

8. Novel technologies and Decision Support Systems to optimize pesticide use in vineyards

9. Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards

10. Wine quality production and sustainability

11. Water management towards regenerative wineries

12. Energy use and management in the winery

13. Microbiological control of wine production: New tools for new challenges

14. Sustainable use of wood in wine spirit production

15. Innovative processes for the extraction of bioactive compounds from winery wastes and by-products

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

17. Sustainable approach to quality control of grape and wine

18. Life cycle methods and experiences of environmental sustainability assessments in the wine sector

19. Wine packaging and related sustainability issues

20. Standards and indicators to assess sustainability: the relevance of metrics and inventories

21. The guardianship of Aotearoa, New Zealand’s, grape and wine industry

22. Sustainable viticulture and behavioral issues: Insights from VINOVERT project

23. Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector

24. European wine framework – the path towards sustainability

Product details

  • Edition: 1
  • Latest edition
  • Published: March 21, 2022
  • Language: English

About the editors

JC

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

SC

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

JM

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

PC

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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