Improving Sustainable Viticulture and Winemaking Practices

Table of Contents

1. Achieving a more sustainable wine supply chain environmental and socio-economic issues of the industry 2. Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards 3. Optimizing conservation and evaluation of intra-varietal grapevine diversity 4. Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions 5. Soil management in sustainable viticultural systems: an agroecological evaluation 6. Vineyard water balance and use 7. Modern approaches to precision and digital viticulture 8. Novel technologies and Decision Support Systems to optimize pesticide use in vineyards 9. Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards 10. Wine quality production and sustainability 11. Water management towards regenerative wineries 12. Energy use and management in the winery 13. Microbiological control of wine production: New tools for new challenges 14. Sustainable use of wood in wine spirit production 15. Innovative processes for the extraction of bioactive compounds from winery wastes and by-products 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 17. Sustainable approach to quality control of grape and wine 18. Life cycle methods and experiences of environmental sustainability assessments in the wine sector 19. Wine packaging and related sustainability issues 20. Standards and indicators to assess sustainability: the relevance of metrics and inventories 21. The guardianship of Aotearoa, New Zealand's, grape and wine industry 22. Sustainable viticulture and behavioral issues: Insights from VINOVERT project 23. Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector 24. European wine framework the path towards sustainability

Authors

J. Miguel Costa Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal. 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 Associa��o Portuguesa de Horticultura. Sofia Catarino Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon, Lisbon, Portugal. 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. Jose M.Escalona Assistant Professor, Agri-Food Engineering Department of Biology, University of Balearic Islands, Palma, Spain. Jos� 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. Piergiorgio Comuzzo Assistant professor, Wine Technology, University of Udine, Udine, Italy. 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.