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…

Sensory definition of green aroma concept in red French wines. Evidence for the contribution of novel volatile markers

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.

Resistance profiling of PIWI accessions: insights from Geisenheim university’s breeding program

Context and purpose of the study. Fungus-resistant grape varieties (PIWIs) represent a significant advancement toward more environmentally sustainable viticulture.

Field evaluation of biofungicides to control powdery mildew and botrytis bunch rot of wine grapes in California

Grapevine powdery mildew caused by Erysiphe necator and Botrytis bunch rot caused by Botrytis cinerea are two of the most important fungal diseases in California grape production.

Anthocyanin and trans-resveratrol accumulation is associated with abscisic acid and methyl jasmonicanthocyanin and trans-resveratrol accumulation is acid in berry skin of vitis vinifera L. Cvs. Malbec, Bonarda, Syrah, Cabernet sauvignon, and Pinot noir

Red grapes contain significant amounts of phenolic compounds, known to contribute to wine quality and to provide important health benefits. Berry skin phenolics can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins and trans-resveratrol in five red varieties cultured in Argentina: Malbec (M), Bonarda (B), Syrah (S), Cabernet Sauvignon (CS), and Pinot Noir (PN), in two different growing regions: Santa Rosa (SR) and Valle de Uco (VU), by applying a post-veraison hormonal treatment with abscisic acid (ABA) and methyl jasmonate (MeJA).

How geographical origin and vineyard management influence cv. Cabernet-Sauvignon in Chile – Machine learning based quality prediction

Aims: The aims of this study were to i) characterize the impact of geographical origin and viticulture treatments on Chilean Cabernet-Sauvignon, and ii) develop machine learning models to predict its quality.