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.
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.