Can fungoid chitosan help to produce sulfite-free wines? Ten years of investigation on its antioxidant properties
Chitosan is a natural polymeric saccharide admitted by EU since 2011 for must and wine clarification, the reduction of some contaminants (e.g. ochratoxin A) and to prevent the development of wine microbialspoilage due to lactic acid bacteria or Dekkera/Brettanomyces yeasts.
SO2 consumption in white wine oxidation: approaches to low-input vinifications based on rapid electrochemical analyses and predictive enology
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.
Membrane contactor: a sustainable technology to remove dissolved oxygen from wine and preserve wine aroma
Oxygen management in wine is one of the most significant challenging issues for winemakers.
Chitosan from sustainable source: antimicrobial activity against undesirable yeasts for production of low-sulphite wine
The addition of sulphur dioxide (SO2) is the method traditionally used for wine stabilisation, due to its broad spectrum of action against unwanted microorganisms and its ability to prevent oxidative phenomena.
A deep learning object detection approach for smart pest identification in vineyards
Flavescence dorée (FD) poses a significant threat to grapevine health, with the American grapevine leafhopper, Scaphoideus titanus, serving as the primary vector.
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.
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.
Innovative approach to energy efficiency benchmarking in the wine sector
The wine industry, a key sector for the European Union’s economy, exhibits significant energy consumption, amounting to approximately 1,750 million kWh annually within this geographic context, with major contributions from Italy, France, Spain, and Portugal (Fuentes Pila et al., 2015).
Chemical and sensory quality, environmental sustainability, and consumer acceptance of South Tyrolean wines produced from hybrid grape varieties
Disease-resistant hybrid grape cultivars (DRHGCs) are hybrids of Vitis vinifera varieties with other Vitis species, and they are endowed with greater resistance to specific fungal diseases, enabling a potential reduction in the application of pesticides in the vineyard.
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.
The impact of postharvest cooling of Sauvignon blanc grapes on the sensory profile and the chemical composition of the wines
Rapid processing of grapes after harvest has always been considered essential for achieving a balanced sensory wine profile.
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).
Laying footprints on a new path: proper accounting of biogenic fluxes makes viticulture carbon neutral
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.
Function, barriers, and the environmental benefits of reuse bottle system for wine
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.
Valorization of grape marc in a biorefinery loop for producing short- and medium-chain fatty acids, hydrogen, and methane, with polyphenol recovery
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.
Sustainability in the winery sector: A European study
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.
Valorization of winemaking by-products through circular economy approaches
Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.
Supporting wine production from vineyard to glass through secure IoT devices and blockchain
Temperature fluctuations can significantly affect the chemical composition of wine and in turn its taste and aromas.
Microbial consortia as a tool for sustainable vineyard management: A study on their acceptance among Veneto region’s grape-growers
Sustainability is a key focus in viticulture, where managing abiotic and biotic stress presents a major challenge.
Extraction of stilbenes from grape cane waste and their possible applications
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.