GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Handbook of the charter of the universal holistic metaethics  sustainability 4.1c” for certification and warranty bio-métaétique 4.1c

Handbook of the charter of the universal holistic metaethics  sustainability 4.1c” for certification and warranty bio-métaétique 4.1c

Abstract

Defined the new paradigm, the applied philosophy, the methodology, the algorithm of the “Charter for Universal Holistic MetaEthic Sustainability 4.1C17.18”, research has continued to define and write, an handbook that should be:”Complete Universal Holistic MetaEthics 4.1C of descriptors” of the “Charter for Sustainability Universal Holistic MetaEthic 4.1C17.18” with basic and applicative indexing.

In these activities and research we have involved over 3500 Italian and non-Italian people from the research world to simple but educated, enlightened and enlightening citizens and we have analyzed over 180000 entries concerning the descriptors above, which represent the basic “descriptors”.

This innovative revolutionary innovative ” Handbook of the Charter of the Universal Holistic Sustainability 4.1C17.18″:

1-is particularly important to contribute to have a single basic certification of local sustainability, national, international and this without creating problems to the existing one,

2-fundamental in the application of the original innovative revolutionary ” Direct Certification and Direct Warranty of Sustainability” as it puts the producer in condition, among other things:

2.1- to choose from the most universal and complete range of descriptors, which/which descriptors submit to the “Certification and Guarantee Bio-MetaEthics 4.1C”,

2.2-of “Communicate 4.1C” to the user of the service (buyer, consumer included) the state of the art of a truly original innovative revolutionary ” Direct Certification and Direct Warranty of Holistic Universal MetaEthics Sustainability 4.1C17.18 “,

2.3-to stimulate:

2.3.1-the identification and/or creation of specific qualified and qualifying original descriptors,
2.3.2-the addition to the handbook:

2.3.2.1-in general of descriptors to be certified and guaranteed 4.1C,
2.3.2.2-in particular of specific original descriptors qualified and qualifying for the activity, the company, the brand, the territory and beyond it.

DOI:

Publication date: September 20, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Giovanni CARGNELLO1*, Alain CARBONNEAU2, Stefano SCAGGIANTE3, Cristian BOLZONELLA3, Luigino BARISAN3, Marco LUCHETTA3, Claudio BONGHI3, Andrea DAL BIANCO3, Michela OSTAN3, Dario DE MARCO1, Francesco DONATI1, Gianni TEO1.3

Conegliano Campus 5.1C, Conegliano (Italy)
Montpellier SupAgro, IHEV, Montpellier (Francia)
University of Padua – Seat of Conegliano, Treviso (Italy)

Contact the author

Keywords

sustainability, handbook, certification 4.1C, bio – metaethic sustainability 4.1C

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

An operational model for capturing grape ripening dynamics to support harvest decisions

Grape ripening is a critical phenophase during which many metabolites driving wine quality are accumulated in berries. Major changes in berry composition include a rapid increase in sugar and a decrease in malic acid content and concentration. Its duration is highly variable depending on grapevine variety, climatic parameters, soil type and management practices.

Berry maturity effects on physic and chemical characteristics of traditional sparkling wines produced from Chardonnay and Sauvignon blanc grapes.

One of the consequences of global warming is the quick berry development giving rise to a disconnection between sugar accumulation and the formation of important quality minor compounds such as phenolics and volatile compounds being a huge challenge for the oenologist [1]. Thus, this phenomenon is forcing the search on strategies for maintaining the quality of wines despite this situation. One possibility is to make an early harvest with a low sugar concentration (18ºbrix) and advanced harvest for sparkling wine (20-21ºbrix) and afterwards to combine base wines properly and carry out the second fermentation trying to compensate the lack of secondary metabolites due to the quick berry development and higher alcohol degree of the second one, not adequate itself for sparkling wine. The aim of this study was to assess the chemical and physical characteristics, mainly volatile profile, and foaming properties of sparkling wines from grapes of Chardonnay and Sauvignon blanc.

Changing New Zealand climate equals a changing New Zealand terroir?

Changing New Zealand climate equals a changing New Zealand terroir

Sensory impact of sunburn in white wine and mitigation of climateinduced off-flavours by defoliation and application of reflecting particles on grapes

Climate change is a great environmental challenge with large impact on the Wine and sprakling wine industry. Heat waves and dryness cause frequent sunburn damage in white grapes

Screening sensory-directed methodology for the selection of non-saccharomyces wine yeasts based on perceived aroma quality

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).