Microbial resources for improving the sustainability in oenology
Sulphur dioxide has long been considered an irreplaceable additive due to its numerous significant positive effects during winemaking and beyond.
Proceedings of the International Scientific
Congress GreenWINE 2025
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.
ABSTRACTS
DOI of the book :
10.58233/greenwine2025
GreenWINE 2025 – View all
Monitoring of alcoholic fermentation: development of an applicable in-line system
Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.
Non-saccharomyces yeasts in the biocontrol of grape molds in vineyards to reduce the use of pesticides
The wide diffusion of organic cultivation of vineyards and the need to reduce the use of pesticides highlights the urgent need for alternative and sustainable methods of vine protection by pathogen molds.
Novel biorefinery step for grape marc valorisation: polysaccharides extraction by subcritical water
The exploitation of food by-products has garnered significant attention over the past few decades, particularly within the framework of the European Green Deal.
Phenolic profile of fungus-resistant varieties (PIWIs) for red wine production
Context and Purpose of the Study. PIWI grape varieties (Pilzwiderstandsfähig, fungus-resistant) offer innovative solutions for sustainable viticulture by addressing environmental challenges faced by traditional Vitis vinifera.
Potential use of the yeast Starmerella bacillaris as a sustainable biocontrol agent against gray mold disease in viticulture
Pest biocontrol strategies are gaining attention as eco-friendly alternatives to the use of synthetic pesticides, including in viticulture.
Predicting consumers’ organic wine consumption behaviour
Organic wine production and consumption is one of the sustainable practices contributing to a number of sustainable development goals (SDGs).
Release and perception of γ-nonalactone and massoia lactone in the red wine matrix: impact of ethanol and acidity
Climate change (CC) is altering grape/wine composition, leading to challenges in maintaining wine sensory quality.
Resilience analysis in viticulture: an approach based on expert knowledge elicitation
The study aims to address the issue of resilience to climate change in viticulture through the adoption of the expert knowledge elicitation (EKE) approach.
Short-term canopy strategies to enhance grapevine adaptation to climate change
Context and purpose of the study – Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.