Enhancing grape traceability from grower to consumer through GS1 Standards: A case study of the Australian table grape industry

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern. The new EU green deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral eu economy by 2050. The deal strongly encourages GHG reducing measures at local, national and european levels. The redwine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 eq.

Traditional agricultural and agro-pastoral systems (prior to industrial revolution) often have the characteristic of being multiple systems, in which multiple crops are hosted simultaneously on the same plot. currently research suggests to study more in depth the potential of multiple agricultural systems in order to detect those characteristics of multiple agrarian systems that could allow modern viticulture to adapt to the challenges posed by climate change: rising temperatures with impacts on the phenological cycle of the vine, resurgence of plant deseases, extreme soil washout phenomena and hail storms, among others.

This study investigates the notion of terroir by applying a phenomenological approach, focusing on the subjective experience of consumers. We will consider how terroir is described by consumers in order to gauge their subjective viewpoint and understand their way of describing and defining this spatiality.

During wine production process high attention to the microbiological control from fermentation of the grape must to bottling is necessary. In fact, control of the indigenous microflora of the grape ensures correct fermentation activity of the inoculated starter, while control of the microorganisms in the finished wine is essential to prevent wine spoilage and to ensure the dominance of the desired bacteria when malolactic fermentation is required (Mas and Portillo, 2022).

During alcoholic fermentation, nitrogen is an essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (yan) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species which may lead to economic losses. However, correcting this nitrogen deficiency is sometimes not enough to restore proper fermentation performance. This suggests the existence of other nutritional shortages.