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
Oxidative stability is a critical factor in maintaining wine quality during its shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.
Oxidative stability is a critical factor in wine shelf-life. SO₂ is commonly added to wine due to its strong antioxidant activity, although there is a general push to reduce SO₂ use in vinification.
Temperature fluctuations can significantly affect the chemical composition of wine and in turn its taste and aromas.
This paper investigates sustainability in European wineries. The growing body of literature on the subject of sustainability underlines the increasing attention on the environmental and social impacts of intensive and irresponsible wine production.
Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.
Temperature fluctuations and, in general, climatic conditions can significantly affect the chemical composition of grapes and, in turn, the taste and aromas of wine.
Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.
Grapevine is one of the most extensively cultivated fruit crops, playing a crucial role in the economies of many grape-growing regions around the world.
The FUELPHORIA project explores innovative pathways for sustainable energy production, with DEMO 2 focused on transforming winery-derived CO₂ into methane (CH₄) using renewable hydrogen (H₂).
Water and nutrient availability significantly impact crop yield, thus the application of sustainable strategies towards efficient water use and nutrient absorption by plants is needed.