What strategies do wine firms adopt to integrate CSR into their activities? An analysis among Italian wineries
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).
A new step toward the comprehensive valorisation of grape marc through subcritical water extraction of polysaccharides
Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.
Sustainable strategies for the management and valorization of wine lees
Wine lees represent an abundant yet largely undervalorised by-product of the winemaking industry.
The collection of micro-climatic information through a mobile robot
Temperature fluctuations and, in general, climatic conditions can significantly affect the chemical composition of grapes and, in turn, the taste and aromas of wine.
Carbon sequestration in vineyard soils: biomass utilization in a climate change scenario–the SUSTAIN project
The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.
High-throughput direct monitoring of microbial resources for oenology by direct injection mass spectrometry
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.
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.
Classification and prediction of tannin botanical origin through voltammetry and machine learning approach
The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).
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 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.
Use of minority grape varieties to mitigate climate change and achievement of balanced wines in Castilla y León (Spain)
Castilla y León is the third longest region in the European Union, having more than 85.000 vineyard hectares.
Vitis vinifera Manseng noir is an alternative red variety for low alcohol wines of strong structure and soft tannins
In 2019, we have planted the red variety Manseng Noir, as it has been shown that it is the only sister of the Tannat grape. Tannat was introduced to Uruguay in 1870 from the south-western regions of France.
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.
The soil application of a plant-derived protein hydrolysate speeds up selectively the ripening-specific processes in table grape
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.
Effects of the synergy between T. delbrueckii and S. cerevisiae in the winemaking of traditional cultivars from southeastern Italy
The combination of Torulaspora delbrueckii and Saccharomyces cerevisiae in co-inoculation and sequential inoculation in winemaking was investigated as an innovative strategy to increase the aromatic profile of wines like Verdeca and Nero di Troia wines, two traditional varieties from south-eastern Italy (Apulia Region).
Waste valorization in winery and distillery industry by producing biofertilizers and organic amendments
The winery and distilling spirits industry generate a remarkable amount of by-products and wasted, that are not properly managed, posing socioeconomic problems and environmental risks, due to its seasonal and polluting characteristics.
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.
Classification and prediction of tannin botanical origin through voltammetry and machine learning approach
The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).
Integrating RO concentrate in viticultural irrigation for sustainable urban water reclamation
Grapevines (Vitis vinifera L.) require precise irrigation to maintain yield and quality, and the increasing use of reclaimed desalinated water for irrigation raises concerns about the accumulation of reverse osmosis concentrate (ROC), a high-salinity byproduct with no sustainable disposal solution.
Effects of ethanol removal techniques on Nero d’Avola wine
Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.
Aging in amphorae with different porosity for sustainable production of Nero d’Avola wine
In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.