Environmental sustainability and organic wine production: evidences from italian industry

2016 ◽  
pp. 83-111
Author(s):  
Rossella Canestrino ◽  
Pierpaolo Magliocca ◽  
Antonio Guarino
Keyword(s):  
Environmental Sustainability ◽  
Wine Production ◽  
Organic Wine

scholarly journals The Role of Territorially Embedded Innovation Ecosystems Accelerating Sustainability Transformations: A Case Study of the Transformation to Organic Wine Production in Tuscany (Italy)

2020 ◽  
Vol 12 (11) ◽  
pp. 4621 ◽  
Author(s):  
Cristina Chaminade ◽  
Filippo Randelli
Keyword(s):  
Participant Observation ◽  
Human Life ◽  
Wine Production ◽  
Face To Face ◽  
Earth Systems ◽  
Innovation Ecosystems ◽  
Organic Wine ◽  
Rapid Transformation

Over the last few years, there has been a growing concern among academics and practitioners about the slow pace in which sustainability transformations unfold. While most socio-technical transformations tend to happen over extended periods, research shows that unless some dramatic changes are introduced, we are risking damaging the critical earth systems that sustain human life. In this context, understanding why and how transformations happen at a much faster pace in certain places than in others is of crucial importance. This paper investigates the rapid transformation of Panzano, from traditional wine production to organically produced wine. Using a combination of document analysis, participant observation, and face to face interviews in Panzano in 2019, this article examines the role of the territorially embedded innovation ecosystems facilitating this fast transformation. The study looks at place based-structural preconditions and different forms of agency at different stages in the transformation. Our findings illustrate that a place-based agency is paramount for accelerating sustainability transformations.

How to adapt winegrowing and winemaking practices to improve organic wine production sustainability?

2020 ◽  
Vol 10 (S1) ◽  
pp. 131-138
Author(s):  
Jean-Michel Salmon ◽  
Alain Samson ◽  
Maxime Beaujouan
Keyword(s):  
Wine Production ◽  
Organic Wine

A contingent valuation analysis to determine profitability of establishing local organic wine markets in Spain

2009 ◽  
Vol 25 (1) ◽  
pp. 35-44 ◽  
Author(s):  
M. Brugarolas ◽  
L. Martinez-Carrasco ◽  
R. Bernabeu ◽  
A. Martinez-Poveda
Keyword(s):  
Contingent Valuation ◽  
Regional Economy ◽  
Agricultural Practices ◽  
Agricultural Activity ◽  
Local Market ◽  
Wine Production ◽  
Local Markets ◽  
Farm Work ◽  
La Mancha ◽  
Organic Wine

AbstractIn this research an alternative is proposed for viticulture producers that would allow them to maintain their income and prevent the abandonment of their agricultural activity. The proposed alternative is the production of organic wine with subsequent commercialization in the local market. The suitability of the alternative is measured by the acceptance of the product in local markets. This acceptance was determined through contingent valuation, which relates probability of purchase to willingness to pay (WTP). Since regional differences could exist for product acceptance, the preliminary hypothesis was formulated that the importance of the viticulture sector in the regional economy makes consumers value farm work more highly and pay more for sustainable agricultural practices. Two regions of Spain were taken into consideration because of the different weight of their agricultural activity: Castile-La Mancha and the Community of Valencia. A survey of 800 wine consumers was made (400 from each region) to determine WTP. From the results it was shown on the one hand that organizing organic wine in local markets can be a profitable alternative for wine producers and, on the other hand, consumers from regions where wine production shares a larger proportion of the regional economy are willing to pay more for organic wine.

scholarly journals A Review of the Potential Climate Change Impacts and Adaptation Options for European Viticulture

2020 ◽  
Vol 10 (9) ◽  
pp. 3092 ◽  
Author(s):  
João A. Santos ◽  
Helder Fraga ◽  
Aureliano C. Malheiro ◽  
José Moutinho-Pereira ◽  
Lia-Tânia Dinis ◽  
...  
Keyword(s):  
Climate Change ◽  
Environmental Sustainability ◽  
Climate Change Impacts ◽  
Cost Effective ◽  
Vital Role ◽  
Wine Production ◽  
Local Conditions ◽  
Climate Conditions ◽  
Research Activities ◽  
Adaptation Options

Viticulture and winemaking are important socioeconomic sectors in many European regions. Climate plays a vital role in the terroir of a given wine region, as it strongly controls canopy microclimate, vine growth, vine physiology, yield, and berry composition, which together determine wine attributes and typicity. New challenges are, however, predicted to arise from climate change, as grapevine cultivation is deeply dependent on weather and climate conditions. Changes in viticultural suitability over the last decades, for viticulture in general or the use of specific varieties, have already been reported for many wine regions. Despite spatially heterogeneous impacts, climate change is anticipated to exacerbate these recent trends on suitability for wine production. These shifts may reshape the geographical distribution of wine regions, while wine typicity may also be threatened in most cases. Changing climates will thereby urge for the implementation of timely, suitable, and cost-effective adaptation strategies, which should also be thoroughly planned and tuned to local conditions for an effective risk reduction. Although the potential of the different adaptation options is not yet fully investigated, deserving further research activities, their adoption will be of utmost relevance to maintain the socioeconomic and environmental sustainability of the highly valued viticulture and winemaking sector in Europe.

scholarly journals Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them

2014 ◽  
Vol 62 ◽  
pp. 837-845 ◽  
Author(s):  
Emilie Ginon ◽  
Gastón Ares ◽  
Lúcia Helena Esteves dos Santos Laboissière ◽  
Joëlle Brouard ◽  
Sylvie Issanchou ◽  
...  
Keyword(s):  
Environmental Sustainability ◽  
Exploratory Study ◽  
Wine Production

Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

2020 ◽  
Vol 246 (5) ◽  
pp. 1031-1039
Author(s):  
Noemi Battistelli ◽  
Giorgia Perpetuini ◽  
Carlo Perla ◽  
Giuseppe Arfelli ◽  
Camillo Zulli ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Wine Production ◽  
Organic Wine

scholarly journals Yeast strain effect on the composition of organic acids of wines

2020 ◽  
pp. 174-178
Author(s):  
Ирина Валериевна Пескова ◽  
Елена Викторовна Остроухова ◽  
Наталия Юрьевна Луткова ◽  
Ольга Владимировна Зайцева ◽  
Елена Владимировна Иванова
Keyword(s):  
Organic Acids ◽  
Yeast Strain ◽  
Strain Effect ◽  
High Concentration ◽  
Wine Production ◽  
Yeast Strains ◽  
Organic Wine ◽  
Different Strains ◽  
Grape Varieties

Содержание и состав органических кислот, играющих важную роль в формировании вкуса и аромата вина, во многом зависит от штамма дрожжей. Это позволяет рассматривать микроорганизмы как средство биомодуляции кислотности вин. Целью настоящих исследований являлось изучение комплекса нелетучих органических кислот белых столовых сухих вин из винограда сортов Алиготе, Кокур белый и Мускат белый, полученных с использованием шести штаммов дрожжей рода Saccharomyces. Анализ комплекса органических кислот вин осуществляли с использованием ВЭЖХ. Показано, что, несмотря на превалирующую роль сорта винограда в формировании комплекса органических кислот, титруемой и активной кислотности вина, штамм дрожжей также влияет на его формирование. Выявлены особенности комплекса органических кислот вин, полученных на разных штаммах: высокая доля яблочной (33%) и молочной (16%) кислот в винах, полученных соответственно на штаммах Мускат венгерский и Судак; высокая концентрация янтарной кислоты в винах, полученных на штаммах Ленинградская и Мускат венгерский - 1,38 и 1,18 г/дм соответственно, и низкая 0,83 г/дм - на штамме Судак. Полученные результаты послужат базисом в исследованиях по биомодуляции состава органических кислот путем использования разных штаммов дрожжей, как одного из факторов снижения доз диоксида серы в аспекте производства винопродукции с органическим статусом. The content and composition of organic acids, playing an important role in the formation of wine taste and aroma, largely depend on the yeast strain. It allows us to consider microorganisms as a resource of biomodulation of wine acidity. The purpose of this research was to study the complex of nonvolatile organic acids of white table dry wines made of ‘Aligote’, ‘Kokur Belyi’ and ‘Muscat Blanc’ grape varieties obtained using six strains of the Saccharomyces yeast species. The analysis of the complex of organic acid of wines was carried out using HPLC. It was shown that, despite the predominating role of grape varieties in the formation of organic acids complex, titratable and active acidity of wine, the yeast strain was also effecting its formation. The features of the complex of organic acids of wines obtained with different strains were revealed: high proportion of malic (33%) and lactic (16%) acids in wines obtained respectively with strains ‘Muscat Vengerskiy’ and ‘Sudak’; high concentration of succinic acid in wines obtained with strains ‘Leningradskaya’ and ‘Muscat Vengerskiy” - 1.38 and 1.18 g/dm, respectively, and low 0.83 g/dm with the strain ‘Sudak’. The results obtained will serve as a basis for research of biomodulation of the composition of organic acids by using different yeast strains as one of the factors of reducing the dosage of sulfur dioxide in the aspect of organic wine production.

scholarly journals Mini munchers to control powdery mildew and botrytis bunch rot in grapes

2010 ◽  
Vol 63 ◽  
pp. 279-279
Author(s):  
K.S.H. Boyd-Wilson ◽  
S. Read ◽  
D.C. Mundy
Keyword(s):  
New Zealand ◽  
Disease Management ◽  
Powdery Mildew ◽  
Production Systems ◽  
Growing Season ◽  
Wine Industry ◽  
Wine Production ◽  
Apple Leaves ◽  
Bunch Rot ◽  
Organic Wine

The use of mycophagous (fungal feeding) invertebrates has potential to contribute to disease management in both organic and conventional wine production systems in New Zealand The New Zealand wine industry is actively working towards producing ultralow residue wines This involves removing all late season botrytis fungicide sprays from the vineyard spray programme In organic wine production systems in New Zealand the only products available to control powdery mildew and botrytis bunch rot are protectants In both these systems when fungicides are not available mycophagous invertebrates may reduce the amount of inoculum available to cause disease A survey of leaf material in 19 vineyards in Canterbury and Marlborough over the 20082009 growing season identified populations of beetles in two vineyards in sufficient numbers to justify further research In the laboratory fieldcollected beetles that were starved for 2 days fed on spores of Botrytis cinerea (botrytis bunch rot) growing on blackcurrant flowers Podosphaerea leucotricha (apple powdery mildew) on apple leaves and Erysiphe necator (grape powdery mildew) on grape leaves Beetles were identified as Aridius bifaciatus (Reitter) A nodifer (Westwood) and Cortinicara hirtalis (Broun)

scholarly journals Does Sustainability Push to Reshape Business Models? Evidence from the European Wine Industry

2020 ◽  
Vol 12 (6) ◽  
pp. 2561 ◽  
Author(s):  
Stéphane Ouvrard ◽  
Sajjad M. Jasimuddin ◽  
Antonio Spiga
Keyword(s):  
Business Model ◽  
Value Creation ◽  
Environmental Sustainability ◽  
Business Models ◽  
Environmental Issues ◽  
Wine Industry ◽  
Environmental Concerns ◽  
Natural Setting ◽  
Environmental Aspects ◽  
Wine Production

The wine industry is not free from environmental concerns. The paper intends to explore the owners/managers’ interest in environmental sustainability issues in their business model and to empirically understand a business model in the wine industry. Taking a qualitative approach, this exploratory study allows us to observe the phenomenon in a natural setting. Eleven interviewees were selected from wineries based in France and Italy. The study reveals that sustainability is an important issue in wine businesses that shapes the business model. Highlighting the environmental aspects of wine production, the four components of a business model, i.e., performance, resources, innovation, and value creation (PRIV), have emerged from the interviews. The sustainability and environmental issues are reflected in business models in the wine industry. The paper explains how these components of a business model work together to ensure sustainability practices by wine producers. This study proposes a model for future applications in winery businesses. The paper helps to understand that wine producers are very keen on environmentally friendly wine businesses.

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