1st Edition
Toward a Sustainable Wine Industry Green Enology Research
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
Biography
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.
"The crucial nature of humanity's impact on the planet is examined through the lens of wine production, marketing, and consumption. This collection is a much-needed first step demonstrating how complex the grape and wine industries are and how the issues discussed here impact industry members across the globe…This collection brings together the climate-change problems the viticulture industry faces and the solutions that may make the future of viticulture greener… Summing Up: Recommended."
—CHOICE
