The Spoke 7 of the Ecosystem i-NEST, under the leadership of the Department of Biotechnology of University of Verona, is organizing the International Scientific Congress GreenWINE in collaboration with VINIDEA. The congress was held in Verona (Italy) from 19 to 20 May 2025.
DOI of the book :
10.58233/greenwine2025
While SO2 is one of the oldest and widest additive used in enology for its well-known antioxidant, anti-laccase and antimicrobial properties, it can cause health problems in some individuals.
Climate change and rising temperatures present a substantial challenge to viticulture, intensifying summer heat stress and accelerating berry ripening.
The increasing vulnerability of viticulture to climate change necessitates innovative solutions to improve its sustainability and resilience.
Vine pruning residues constitute a significant fraction of vitivinicultural waste; in fact, depending on the variety and training system, they can reach 1-5 tons/ha/year.
Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.
Oenological tannins (OETs) are an alternative to sulphur dioxide due to their antioxidant and antioxidase properties in the early phase of winemaking [1,2].
With 0.3 to 0.7 kg CO2eq per 0.75 L wine, the glass bottle is the main contributor to the carbon footprint of a bottle of wine.
Microorganisms have been widely used in oenology since prehistoric times. Their metabolism significantly impacts many wine properties and is particularly essential for the production of flavor compounds, thereby affecting perceived wine quality.
In recent years, heightened awareness of the environmental impact has led to sustainability as a key issue for the winemaking sector.
A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery.