Preston-Wilsey Toward a Sustainable Wine Industry

Green Enology Research
1. Auflage 2015
ISBN: 978-1-4987-2851-5
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 302 Seiten

This title includes a number of Open Access chapters.

Toward a Sustainable Wine Industry: Green Enology in Practice takes a broad look at the emerging trend of using sustainable wine production methods and business practices. It covers a multitude of aspects of the sustainable wine industry, including production methods, recycling efforts, customer behavior, sustainable business practices, and more.

The wine sector, which plays a big role in the agricultural industry around the world, has been facing increasing pressure to fulfill legal environmental requirements while maintaining a competitive position in a global market. Concern for the environment and rising costs have led to an increased interest in sustainable wine production practices. This valuable compendium addresses this trend and looks at different sectors within the wine industry.

In all, the book provides a multi-faceted examination of the important aspects of the increasingly necessary and growing sustainable movement. The book aims to shed valuable light on how to build an integrated sustainable business and development system in the wine industry.

Autoren/Hrsg.

Preston-Wilsey, Luann

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
• Technische Wissenschaften Umwelttechnik | Umwelttechnologie Umwelttechnik
• Naturwissenschaften Biowissenschaften Botanik
• Geowissenschaften Umweltwissenschaften Umwelttechnik

Inhaltsverzeichnis

Part I: Winery Assessments

A Methodological Proposal for Corporate Carbon Footprint and its Application to a Wine-Producing Company in Galicia, Spain; Adolfo Carballo Penela, María do Carme García-Negro, and Juan Luís Doménech Quesada

Environmental Impacts of Consumption of Australian Red Wine in the UK; David Amienyo, Cecil Camilleri, and Adisa Azapagic

Part II: Factors That Impact the Quest for Sustainable Enology

Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production; Giovanna Suzzi, Maria Schirone, Manuel Sergi, Rosa Maria Marianella, Giuseppe Fasoli, Irene Aguzzi, and Rosanna Tofalo

Winery Wastewater Treatment: Evaluation of the Air Micro-Bubble Bioreactor Performance; Margarida Oliveira and Elizabeth Duarte

The Importance of Considering Product Loss Rates in Life Cycle Assessment: The Example of Closure Systems for Bottled Wine; Anna Kounina, Elisa Tatti, Sebastien Humbert, Richard Pfister, Amanda Pike, Jean-François Ménard, Yves Loerincik, and Olivier Jolliet

Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries; A. Conradie, G.O. Sigge, and T.E. Cloete

Eco-Premium or Eco-Penalty? Eco-Labels and Quality in the Organic Wine Market; Magali Delmas and Neil Lessem

Determinants of Willingness-to-Pay for Sustainable Wine: Evidence From Experimental Auctions; Riccardo Vecchio

Sustainable Certification for Future Generations: The Case of Family Business; Magali A. Delmas and Olivier Gergaud

An Integrated Sustainable Business and Development System: Thoughts and Opinions; Rachel J. C. Chen

Index

Über Autor(innen)

Luann Preston-Wilsey of Cornell University possesses nearly two decades of professional winemaking experience. She is currently the technical supervisor at the Vinification and Brewing Laboratory at Cornell University’s New York State Agricultural Experiment Station, at the Food Research Laboratory, in Geneva, New York. She conducts trials with faculty researchers and industry leaders to evaluate grape breeding selections, viticulture treatments, and enological practices. She has carried out thousands of research fermentations, investigating such winemaking parameters as yeast and bacteria interactions, yeast nutrition, and tannin management.