Topic 3 – Sustainable business management

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.

The increasing vulnerability of food systems is a pressing challenge amplified by global interconnectedness.

To limit the acceleration of global warming we need to reduce greenhouse gases emissions (GHG), making our production processes more carbon-efficient and optimizing absorptions.

Wine lees can be a good source of yeast mannoproteins for both food and wine applications [1,2]. However, mannoprotein extraction from wine lees has not yet been scaled up to an industrial scale, mainly because of the limited cost-effectiveness ratio of the methods employed at the laboratory scale [2].

Sustainability is a key focus in viticulture, where managing abiotic and biotic stress presents a major challenge.

Organic wine production and consumption is one of the sustainable practices contributing to a number of sustainable development goals (SDGs).

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.

Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.

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).

Global grape production amounts to approximately 70 million tons per year, with Europe contributing 61% of the world’s wine output, primarily from Italy, France, and Spain.

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

Corporate Social Responsibility (CSR), as defined by the European Commission, is a strategic framework through which companies integrate social, environmental, and economic sustainability into their operations (European Commission, 2001).

The wine and distillery industries are among the most prominent sectors in EU agriculture, where 75% of grape production is dedicated to winemaking.