Improving Sustainable Viticulture and Winemaking Practices

Improving Sustainable Viticulture and Winemaking Practices

1st Edition - March 19, 2022

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  • Editors: J. Miguel Costa, Sofia Catarino, Jose M.Escalona, Piergiorgio Comuzzo
  • Paperback ISBN: 9780323851503
  • eBook ISBN: 9780323851671

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Description

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This is a novel reference to help the industry excel in production while improving current environmental practices. Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable.

Key Features

  • Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions
  • Presents innovative technologies that have an impact on the efficiency of resources and recycling
  • Includes technological tools for more precise monitoring and management in the wine supply chain

Readership

Enologists, researchers, professors and academicians. Those interested in gaining knowledge in sustainable solutions/practices in viticulture and wine production (academy, industry, policy-officers related to the viticulture/wine and environmental sectors, professional associations)

Table of Contents

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • Contributors
  • Acknowledgment to the external reviewers
  • About the cover
  • Chapter 1. Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry
  • 1.1. Sustainability concept and issues
  • 1.2. The state of the wine industry—short overview
  • 1.3. Sustainability issues in wine industry
  • 1.4. Legislation, standards, and certification of the wine sector–focus on the EU
  • 1.5. Future prospects
  • Chapter 2. Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards
  • 2.1. Introduction
  • 2.2. Origin of cultivated grapevine and actual grapevine diversity
  • 2.3. Intercultivar variability in the physiological response to water stress
  • 2.4. Intracultivar variability in the physiological response to changing environments
  • 2.5. Rootstocks selection for better performance under semiarid conditions
  • 2.6. Progress in genomics tools and new breeding technologies
  • 2.7. Concluding remarks
  • Chapter 3. Optimizing conservation and evaluation of intravarietal grapevine diversity
  • 3.1. Introduction
  • 3.2. Grapevine methodology for conservation, evaluation, and selection within a variety
  • 3.3. Advances in the methods for evaluation of genetic intravarietal grapevine diversity
  • 3.4. Practical applications in Portugal
  • 3.5. Concluding remarks
  • Chapter 4. Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions
  • 4.1. Introduction
  • 4.2. Phenotyping large populations in the field: the challenge of soil heterogeneity
  • 4.3. Detection of genetic variability for water-use efficiency in field conditions: a case study
  • 4.4. Main outcomes
  • 4.5. Conclusions
  • Chapter 5. Soil management in sustainable viticultural systems: an agroecological evaluation
  • 5.1. Introduction
  • 5.2. Sustainable management systems and their properties toward the avoidance of soil threats and the provision of soil ES
  • 5.3. Implications for future soil management of vineyards
  • Chapter 6. Vineyard water balance and use
  • 6.1. The water balance concept: from the single leaf to the whole vineyard
  • 6.2. Grapevine water status assessment: from soil to atmosphere
  • 6.3. Vineyard water needs: crop coefficients in relation to vegetative development (LAI) and reproductive cycle. Crop stress coefficients
  • 6.4. Water-saving strategies and irrigation scheduling
  • 6.5. Use of nonconventional water for irrigation: wastewater and saline water. Effects on vine performance and grape composition
  • 6.6. Concluding remarks
  • Chapter 7. Modern approaches to precision and digital viticulture
  • 7.1. Introduction
  • 7.2. Remote sensing for vineyard management
  • 7.3. Artificial intelligence and remote sensing
  • 7.4. Conclusion
  • Chapter 8. Novel technologies and Decision Support Systems to optimize pesticide use in vineyards
  • 8.1. Introduction
  • 8.2. Disease management
  • 8.3. Pest management
  • 8.4. Concluding remarks
  • Chapter 9. Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards
  • 9.1. Introduction
  • 9.2. Climate change effects
  • 9.3. Kaolin case: short-term adaptation strategy
  • 9.4. Kaolin impacts: pros and cons
  • 9.5. Concluding remarks and prospects
  • Chapter 10. Wine quality production and sustainability
  • 10.1. Introduction
  • 10.2. Existing systems and initiatives at winery level
  • 10.3. Principal aspects to consider for a sustainable wine production
  • 10.4. Concluding remarks
  • Chapter 11. Water management toward regenerative wineries
  • 11.1. Introduction
  • 11.2. Environmental impacts
  • 11.3. Regenerative wineries
  • 11.4. Case studies
  • 11.5. Conclusions
  • Chapter 12. Energy use and management in the winery
  • 12.1. Introduction
  • 12.2. Energy audit in wineries
  • 12.3. Energy consumption in the winery
  • 12.4. Methodologies for reduction of energy demand
  • 12.5. Renewable energy utilization
  • 12.6. Energy consumption and optimization in wineries: some case studies
  • 12.7. Concluding remarks
  • Chapter 13. Microbiological control of wine production: new tools for new challenges
  • 13.1. Introduction
  • 13.2. New tools
  • 13.3. New challenges
  • 13.4. Concluding remarks
  • Chapter 14. Sustainable use of wood in wine spirit production
  • 14.1. Introduction
  • 14.2. The aged wine spirit and its production process
  • 14.3. The aging stage
  • 14.4. Concluding remarks
  • Chapter 15. Innovative processes for the extraction of bioactive compounds from winery wastes and by-products
  • 15.1. Introduction
  • 15.2. Extraction technologies for bioactive compounds
  • 15.3. Innovative extraction methods
  • 15.4. Concluding remarks
  • Chapter 16. The role of pressure-driven membrane processes on the recovery of value-added compounds and valorization of lees and wastewaters in the wine industry
  • 16.1. Introduction
  • 16.2. Value-added compounds found in wastewaters and by-products generated in wine industries
  • 16.3. General aspects about the recovery of value-added compounds from agro-industrial by-products and wastewaters
  • 16.4. General aspects over pressure-driven membrane processes
  • 16.5. PDMP in the recovery of polysaccharides and phenolic compounds
  • 16.6. Concluding remarks
  • Chapter 17. Sustainable approach to quality control of grape and wine
  • 17.1. Introduction and principles of green chemistry
  • 17.2. Green Analytical Chemistry
  • 17.3. Greening of analytical procedures
  • 17.4. Sustainable grape analysis and quality control
  • 17.5. Sustainable wine analysis and quality control
  • 17.6. Concluding remarks
  • Chapter 18. Life cycle methods and experiences of environmental sustainability assessments in the wine sector
  • 18.1. The wine supply chain: from land to table
  • 18.2. Life cycle–based studies on the wine sector: a review
  • 18.3. Environmental product declarations in the wine sector
  • 18.4. Sustainability challenges in the wine sector from a life cycle perspective: circularity and methodological developments
  • Chapter 19. Wine packaging and related sustainability issues
  • 19.1. Introduction
  • 19.2. Packaging systems used for wine
  • 19.3. LCA and environmental assessments for different packaging systems
  • 19.4. Consumer perceptions of sustainable packaging options for wine
  • 19.5. Concluding remarks
  • Chapter 20. Standards and indicators to assess sustainability: the relevance of metrics and inventories
  • 20.1. Introduction
  • 20.2. Sustainability assessment: major approaches and methodologies
  • 20.3. Indicators and metrics applied to grapes and wine production
  • 20.4. Sustainability assessment essay for winegrowing systems: a case study for the Douro's wine producing region
  • 20.5. Future trends
  • 20.6. Concluding remarks
  • Chapter 21. The guardianship of Aotearoa, New Zealand's grape and wine industry
  • 21.1. Introduction
  • 21.2. NZ's Māori heritage
  • 21.3. New Zealand Winegrowers
  • 21.4. Corporate social responsibility
  • 21.5. Biosecurity
  • 21.6. Natural disaster management
  • 21.7. Filling the gap
  • 21.8. Regional winegrower associations
  • 21.9. Conclusion
  • Chapter 22. Sustainable viticulture and behavioral issues: insights from VINOVERT project
  • 22.1. Introduction
  • 22.2. VINOVERT—an innovative project
  • 22.3. Consumers preferences for sustainable practices measured by experimental auctions
  • 22.4. The behavioral hypothesis in viticulture validated by nudges
  • 22.5. Concluding remarks: VINOVERT project insights
  • Chapter 23. Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector
  • 23.1. Introduction
  • 23.2. The Wines of Alentejo Sustainability Program: background and implementation
  • 23.3. Assessing WASP's interactive innovation toward enhanced sustainability
  • 23.4. Final reflections and conclusions
  • Chapter 24. European wine policy framework—The path toward sustainability
  • 24.1. Introduction
  • 24.2. Environmental aspects of wine production
  • 24.3. Technical solutions to the challenges
  • 24.4. Wine production and climate change
  • 24.5. Markets and consumers expectations
  • 24.6. EU policy framework toward increased sustainability of the wine sector
  • 24.7. Concluding remarks
  • Index

Product details

  • No. of pages: 536
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: March 19, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323851503
  • eBook ISBN: 9780323851671

About the Editors

J. Miguel Costa

J. Miguel Costa is professor at the Instituto Superior de Agronomia (ISA), University of Lisbon and researcher at the LEAF research center. He is an Agronomist (UTAD) with a MSc. in Sustainable Agriculture and Horticulture (ISA) and a Ph.D. degree on Plant Ecology and Resource Conservation by the Wageningen University. His research has been focused on grapevine stress ecophysiology, stress monitoring and on sustainability issues concerning viticulture/horticulture (e.g. water use). He has published extensively on plant propagation, crop monitoring by thermography, water use in viticulture and intensive horticulture, and is also a member of the board of the Associação Portuguesa de Horticultura.

Affiliations and Expertise

Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal

Sofia Catarino

Sofia Catarino, Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon. She has a M.Sc. in Viticulture and Enology and Ph.D. in Food Engineering. She teaches enology graduate courses and her research is focused on wine chemistry, analytical chemistry, wine quality and authenticity. She has integrated several R&D projects in enology and viticulture, and authored more than 70 papers including book chapters, peer-reviewed articles and proceedings. She is responsible for the enology section of the Portuguese Enology and Viticulture Society, is a board member of enology laboratories (ALABE), and member OIV Portuguese commission.

Affiliations and Expertise

Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal

Jose M.Escalona

José M. Escalona Asst. Professor Agri-Food Engineering , Department of Biology of the University of Balearic Islands and Head of the Institute for Agro-environmental Research and Water Economics Institute (INAGEA) is also a member of the Research Group on Biology of Plants under Mediterranean Conditions (PlantMed). His research expertise is in the biology and physiology of the grapevine and its responses under different abiotic stresses, as well as irrigation management and its effects on grape quality, vineyard sustainability, genetic improvement and breeding in grapevines. In addition to an established publication history, he is also member of several international scientific associations and committees.

Affiliations and Expertise

Assistant Professor, Agri-Food Engineering Department of Biology, University of Balearic Islands, Palma, Spain

Piergiorgio Comuzzo

Piergiorgio Comuzzo, Ph.D. is assistant professor at the University of Udine, where he teaches enology and food technology. He is also a lecturer at Vinifera Euromaster. Area of expertise is wine chemistry and technology, in particular the strategies to reduce sulfur dioxide use in winemaking, the antioxidant capacity of yeasts derived products, the assessment of the ageing potential of white wines, including ageing on lees, and the use of emerging technologies in winemaking. He is co-author in more than 70 publications on technical and scientific journals, including 29 papers on peer-reviewed journals, 2 book chapters and 15 conference proceedings.

Affiliations and Expertise

Assistant professor, Wine Technology, University of Udine, Udine, Italy

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