Agriculture & Allied Sciences

Environmentally Sustainable Viticulture
Practices and Practicality

Editor: Chris Gerling

Environmentally Sustainable Viticulture

Published. Available now.
Pub Date: March 2015
Hardback Price: $179.95 US
Hard ISBN: 9781771881128
E-Book ISBN: 978-1-4987-2229-2
Pages: 424 pp w/ index
Binding Type: hardback

This title includes a number of Open Access chapters.



As climate change becomes a growing reality, more and more industries are having to grapple with how to implement sustainable business practices at every step of the production process. This is especially true for viticulture, where every step of production can take years to come to fruition, and any decision-making process must take into the future into account. This valuable volume serves as an introduction to some of the important questions that viticulturists must ask to keep this industry moving in the right direction, including:
  • the best sustainable practices in the wine industry;
  • how to assess sustainability programs;
  • how to consider viticulture in the broader context of sustainable agriculture and industry; and
  • the role of the consumer
Edited by a researcher from Cornell University, this easily accessible volume offers a glimpse into the future of the winemaking industry and points to future steps in both research and business practices.

CONTENTS:
Introduction
Part I: Overview
1. Sustainability in the Wine Industry: Key Questions and Research Trends
Cristina Santini, Alessio Cavicchi, and Leonardo Casini
2. From Environmental to Sustainability Programs: A Review of Sustainability Initiatives in the Italian Wine Sector
Chiara Corbo, Lucrezia Lamastra, and Ettore Capri
3. Transnational Comparison of Sustainability Assessment Programs for Viticulture and a Case-Study on Programs’ Engagement Processes
Irina Santiago-Brown, Andrew Metcalfe, Cate Jerram, and Cassandra Collins

Part II: Elements of Sustainable Viticulture: From Land and Water Use to Disease Management
4. Adoption of Environmental Innovations: Analysis from the Waipara Wine Industry
Sharon L. Forbes, Ross Cullen, and Rachel Grout
5. Improving Water Use Efficiency in Grapevines: Potential Physiological Targets for Biotechnological Improvement
J. Flexas, J. Galmés, A. Gallé, J. Gulías, A. Pou, M. Ribas-Carbo, M. Tomàs, and H. Medrano
6. Management Intensity and Topography Determined Plant Diversity in Vineyards
Juri Nascimbene, Lorenzo Marini, Diego Ivan, and Michela Zottini
7. Advanced Technologies for the Improvement of Spray Application Techniques in Spanish Viticulture: An Overview
Emilio Gil, Jaume Arnó, Jordi Llorens, Ricardo Sanz, Jordi Llop, Joan R. Rosell-Polo, Montserrat Gallart, and Alexandre Escolà
8. Some Critical Issues in Environmental Physiology of Grapevines: Future Challenges and Current Limitations
H. R. Schultz and M. Stoll
9. Managing Grapevines to Optimise Fruit Development in a Challenging Environment: A Climate Change Primer for Viticulturists
Markus Keller
10. Molecular Strategies to Enhance the Genetic Resistance of Grapevines to Powdery Mildew
I. B. Dry, A. Feechan, C. Anderson, A. M. Jermakow, A. Bouquet, A.-F. Adam-Blondon. and M. R. Thomas

Part III: What Role Do Consumers Play in Sustainable Viticulture?
11. Bibere Vinum Suae Regionis: Why Whian Whian Wine
Moya Costello and Steve Evans
12. Sensory Descriptors, Hedonic Perception and Consumer’s Attitudes to Sangiovese Red Wine Deriving from Organically and Conventionally Grown Grapes
Ella Pagliarini, Monica Laureati, and Davide Gaeta

Part IV: How Does Viticulture Interact with Other Environmental Issues?
13. Avian Conservation Practices Strengthen Ecosystem Services in California Vineyards
Julie A. Jedlicka, Russell Greenberg, and Deborah K. Letourneau
Index


About the Authors / Editors:
Editor: Chris Gerling
Project Manager, Vinification and Brewing Laboratory at the New York State Agricultural Experiment Station, Geneva, New York; Extension Associate for Enology, Cornell Enology Extension Laboratory (CEEL), Geneva, New York

Chris Gerling is part of the Cornell Enology Extension Laboratory (CEEL), which conducts applied research trials, industry workshops and custom analysis. He is the project manager of the Vinification and Brewing Laboratory at the New York State Agricultural Experiment Station in Geneva, New York, and he is Cornell University’s extension associate for enology in New York State. Formerly a commercial winemaker, he now engages with the farm-based beverage industry to maximize the quality and sustainability of wine, spirits, and ciders. He serves as a liaison between the research and commercial sectors to help ensure that research is industry-driven wherever possible and that the industry learns of and benefits from research results.




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