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.
1. Improving Sustainable Viticulture and Winemaking Practices - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. Acknowledgment to the external reviewers - p. Page xi 8. About the cover - p. Page xii 9. List of Illustrations - p. Page xiii 10. List of Tables - p. Page xiv 11. Chapter 1 : Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry - p. Page xiv 12. Chapter 2 : Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards - p. Page 15 13. Chapter 3 : Optimizing conservation and evaluation of intravarietal grapevine diversity - p. Page 35 14. Chapter 4 : Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions - p. Page 61 15. Chapter 5 : Soil management in sustainable viticultural systems: an agroecological evaluation - p. Page 80 16. Chapter 6 : Vineyard water balance and use - p. Page 97 17. Chapter 7 : Modern approaches to precision and digital viticulture - p. Page 118 18. Chapter 8 : Novel technologies and Decision Support Systems to optimize pesticide use in vineyards - p. Page 139 19. Chapter 9 : Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards - p. Page 160 20. Chapter 10 : Wine quality production and sustainability∗ - p. Page 180 21. Chapter 11 : Water management toward regenerative wineries - p. Page 196 22. Chapter 12 : Energy use and management in the winery - p. Page 215 23. Chapter 13 : Microbiological control of wine production: new tools for new challenges - p. Page 235 24. Chapter 14 : Sustainable use of wood in wine spirit production - p. Page 258 25. Chapter 15 : Innovative processes for the extraction of bioactive compounds from winery wastes and by-products - p. Page 274 26. 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 - p. Page 298 27. Chapter 17 : Sustainable approach to quality control of grape and wine - p. Page 320 28. Chapter 18 : Life cycle methods and experiences of environmental sustainability assessments in the wine sector - p. Page 343 29. Chapter 19 : Wine packaging and related sustainability issues - p. Page 366 30. Chapter 20 : Standards and indicators to assess sustainability: the relevance of metrics and inventories - p. Page 387 31. Chapter 21 : The guardianship of Aotearoa, New Zealand's grape and wine industry - p. Page 408 32. Chapter 22 : Sustainable viticulture and behavioral issues: insights from VINOVERT project - p. Page 436 33. Chapter 23 : Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector - p. Page 457 34. Chapter 24 : European wine policy framework—The path toward sustainability∗ - p. Page 480 35. Index - p. Page 497
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.
1. Improving Sustainable Viticulture and Winemaking Practices - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. Acknowledgment to the external reviewers - p. Page xi 8. About the cover - p. Page xii 9. List of Illustrations - p. Page xiii 10. List of Tables - p. Page xiv 11. Chapter 1 : Achieving a more sustainable wine supply chain—Environmental and socioeconomic issues of the industry - p. Page xiv 12. Chapter 2 : Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards - p. Page 15 13. Chapter 3 : Optimizing conservation and evaluation of intravarietal grapevine diversity - p. Page 35 14. Chapter 4 : Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions - p. Page 61 15. Chapter 5 : Soil management in sustainable viticultural systems: an agroecological evaluation - p. Page 80 16. Chapter 6 : Vineyard water balance and use - p. Page 97 17. Chapter 7 : Modern approaches to precision and digital viticulture - p. Page 118 18. Chapter 8 : Novel technologies and Decision Support Systems to optimize pesticide use in vineyards - p. Page 139 19. Chapter 9 : Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards - p. Page 160 20. Chapter 10 : Wine quality production and sustainability∗ - p. Page 180 21. Chapter 11 : Water management toward regenerative wineries - p. Page 196 22. Chapter 12 : Energy use and management in the winery - p. Page 215 23. Chapter 13 : Microbiological control of wine production: new tools for new challenges - p. Page 235 24. Chapter 14 : Sustainable use of wood in wine spirit production - p. Page 258 25. Chapter 15 : Innovative processes for the extraction of bioactive compounds from winery wastes and by-products - p. Page 274 26. 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 - p. Page 298 27. Chapter 17 : Sustainable approach to quality control of grape and wine - p. Page 320 28. Chapter 18 : Life cycle methods and experiences of environmental sustainability assessments in the wine sector - p. Page 343 29. Chapter 19 : Wine packaging and related sustainability issues - p. Page 366 30. Chapter 20 : Standards and indicators to assess sustainability: the relevance of metrics and inventories - p. Page 387 31. Chapter 21 : The guardianship of Aotearoa, New Zealand's grape and wine industry - p. Page 408 32. Chapter 22 : Sustainable viticulture and behavioral issues: insights from VINOVERT project - p. Page 436 33. Chapter 23 : Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector - p. Page 457 34. Chapter 24 : European wine policy framework—The path toward sustainability∗ - p. Page 480 35. Index - p. Page 497
