Terroir 1996 banner
IVES 9 IVES Conference Series 9 La certificazione ambientale del territorio: fattibilita’ e prospettive

La certificazione ambientale del territorio: fattibilita’ e prospettive

Abstract

In the next years the territorial environmental certification could become realistic if the following conditions will be fully satisfied:
– the enhancement of the environmental awareness among the industries, the public administration, the authorization bodies, the living people of that territory as well as the tourists and visitors.
To reach this stage according to the ISO 14001 standard other activities and experiments are needed, i. e.:
– the development of ISO 14001 Guideline for the territorial application,
– the development of specified environmental training courses,
– the scheduling and implementation of the environmental training to the public administrators and inspectors and to the living people,
– Some instructions to easily inform the tourists and visitors of that territory.
The second stage is the implementation of the Environmental Management Systems producing all the documents required by the ISO 14001 standard and the application guidelines.
In this stage the Environmental Policy of the territory would be defined and some environmental improvement objectives would be choosed, scheduled and implemented. This stage will be completed with the inclusion of the environmental internal audits. The third stage is the assessment and certification phase.
During this phase the auditors of the certification body will assess the performance of the territorial EMS according to the ISO 14001 standard, the guideline, the EMS documentation, the Environmental Policy and improving objectives. The rules and tools for implementing such certification are almost ready, we are looking for some territory and “La valle del Chianti” could be the right one.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

VITO D’INCOGNITO

Take Care S.r.l., Via Caccianino 3 – 20131 Milano

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Volatile organic compounds investigation in Müller Thurgau wines obtained from vineyard treated with biochar

Volatile Organic Compounds (VOCs) are responsible for the flavor and aroma of a wine. The sensory qualities of the wines depend not only on grape intrinsic characteristics, but also on extrinsic factors including the soil composition. Previous studies have shown that the application of pyrogenic carbon (biochar) can lead to a change in soil parameters. For that reason, one of the goals of the ERDF funded project «WoodUp» is the characterization and reutilization of the locally produced biochar for agricultural purposes.

Effets des pratiques agro-viticoles sur l’activité biologique et la matière organique des sols : exemples en Champagne et en Bourgogne

The notion of terroir covers multiple components, from geology, pedology, geomorphology and climatology (Doledec, 1995), to aspects that are less well identified but which also intervene in the “typicality” of wines. This justifies the “zoning” approach (Moncomble and Panigaï, 1990) to define homogeneous areas, under the same agro-viticultural management and also identified at the product level (Morlat and Asselin, 1992).

Developmental and genetic mechanisms underlying seedlessness in grapevine somatic variants

Seedless table grapes are greatly appreciated for fresh and dry consumption. There is also some interest in seedless winegrapes, because the combination of lower fruit set, smaller berries with higher skin/pulp ratio and looser bunches with the absence of seeds in crushed berries, a possible source of astringent tannins, might also have favorable effects on wine quality.
The gene VviAGL11 has been shown to play a central role in stenospermocarpy in Sultanina, but the molecular bases of other sources of stenospermocarpy as well as of parthenocarpy have not been clarified yet.

Uncovering the influence of vineyard management on fungal community structure and functional diversity within above-ground compartments

In viticulture, microbial communities – particularly fungi – play a vital role in plant health, disease management, and grape quality.

Influence of protective colloids on tartrate stability, polysaccharide contents and volatile compound profile of a white wine

The tartaric salts precipitation is one of the main issues regarding wine instability 1. In addition to the well-known and deeply studied phenomena of potassium hydrogentartrate precipitation (KHT), the last decade has been increased the phenomena of calcium tartrate (CaT) precipitation, that is a concern for the wine industry 2.