GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 A new path for sustainable development. First results in a Venetian “bio-métaéthique company“ (Italy)

A new path for sustainable development. First results in a Venetian “bio-métaéthique company“ (Italy)

Abstract

This paper will show the results of changes in income in a Veneto winery located in the municipality of Motta di Livenza (Treviso) in the North East of Italy, determined by the application of the “Holistic Universal Sustainability Charter” Metaethic 4.1CC “or” Sustainability Charter BIO-MétaÉthique 4.1CC “of GiESCO (Carbonneau, Cargnello, 2017).

These activities allowed the realization and subsequently to certify “Company BIO-MétaÉthique 4.1CC” according to the new, innovative, revolutionary “Direct Certification and Warranty of Sustainability 4.1CC” (Cargnello, Carbonneau, 2018).

Total cost of production and the “Gross Seleable Product” (GSP) of the uncertified grapes and wine “BIO-MétaÉtique 4.1CC” with those certified “BIO – MétaÉtique 4.1CC ” were compared.

The application of the “Sustainable Holistic Universal Metaethic Charter 4.1CC” or “Sustainability BIO-MétaÉthique 4.1CC” of GiESCO and the related ” Direct Certification and Warranty of Sustainability 4.1CC ” resulted in an increase in the net profit for the company between 16 and 25%.

This change in profit for the company id due to the containment of the production cost obtained above all in the vineyard by the rationalization of the management of the soil, the plant and the phytosanitary treatments and the increase in the price of certified “BIO-MétaÉtique 4.1CC bottle compared to the non-certified one.

These results will be verified with further observations in the international markets.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Vasco BOATTO1, Giovanni CARGNELLO2, Stefano SCAGGIANTE 1*, Gianni TEO1, Cristian BOLZONELLA1, Stefano LUNARDELLI2, Luigi GALLETTO1, Eugenio POMARICI1, Luigino BARISAN1

1 CIRVE:Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia del TESAF: Dipartimento di agronomia animali alimenti e risorse naturali e ambiente dell’Università di Padova: Conegliano-Treviso  (Italy)
2 Conegliano Campus 5.1C

Contact the author

Keywords

direct certification, sustainability, BIO-MétaÉtique 4.1CC, holistic approach

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Does the sustainability perception depend on the Terroir?

The main scope of this research has been to investigate what values are attributed to the concept of “sustainability” by the wine producers of two different wine territories of Piedmont; the terroir of the Barolo DOCG and the the terroir of the Gavi DOCG. The research wants to emphasize how much the characteristic elements of each terroir influence the perception of the concept of sustainability among producers.

Correction of alcohol content in wines by partial vacuum evaporation during alcoholic fermentation

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.

Beneficial effects of moderate consumption of Teran red wine on blood lipid profile: a preliminary study on healthy volunteers

Moderate wine consumption may impact several human health aspects, among others as a result of phenolic compounds present in wine and their bioactive properties. The aim of this study was to determine whether six weeks of daily, moderate Teran red wine consumption affects the levels of total cholesterol, high-density lipoprotein cholesterol – HDL, low-density lipoprotein cholesterol – LDL, and triglycerides. Sixty-eight healthy adults (46 women and 22 men) aged 25-64 years voluntarily agreed to participate in the study.

Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing

The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.

Metabolomics comparison of non-Saccharomyces yeasts in Sauvignon blanc and Shiraz

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations.