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

The challenges of the century for viticulture relate to coping with climate change and the loss of biodiversity in a downturning socio-economic context. Now more than ever, the vine and wine industry needs to be resilient to maintain and ensure a future for its heritage. An innovation of capital importance, in line with recently published research, deals with developing new methods of training our inherited and newly planted vineyards to better withstand environmental variations such as drought and heatwaves but also unevenly distributed rains and temperatures.

Fungus-resistant grape varieties (frgv) are an important field of research in viticulture, as they represent a way of reducing the use of copper-containing pesticides and thus minimising the environmental impact. The literature suggests that resistant grape varieties are a promising solution to the problem of using copper-containing pesticides in viticulture and that their quality has improved in recent years. However, there are still challenges in the acceptance and dissemination of FRGV by wine producers and consumers.

In response to the growing demand for rapid, precise, and efficient methods of quantifying volatile compounds in alcoholic beverages, this study presents a novel approach for the determination of higher alcohols in wine, port wine, and brandy.

The use of the term bioprotection in winemaking refers to the use of non-chemical methods to prevent the development of undesirable microorganisms (yeasts and/or bacteria). The reason for studying this method is mainly as a natural alternative to the addition of sulfites during the pre-fermentation stages. In winemaking, the addition of s02 has multiple functions, the main ones being antiseptic and antioxidant power.

The growing demand for non-alcoholic wines, along with issues related to waste disposal and environmental pollution amid military conflicts, natural disasters, and industrial emissions, necessitates the implementation of environmentally sustainable technologies in the winemaking industry.