Agriculture & Allied Sciences

Toward a Sustainable Wine Industry
Green Enology in Practice

Editor: Luann Preston-Wilsey

Toward a Sustainable Wine Industry

Published. Available now.
Pub Date: May 2015
Hardback Price: $169.95 US
Hard ISBN: 9781771881258
E-Book ISBN: 978-1-4987-2851-5
Pages: 302 pp with index
Binding Type: hardback

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 lead to an increased interest in sustainable wine production practices. This valuable compendium addresses this trend and looks at different sectors within the wine industry; the book
  • examines production methods to reduce the corporate carbon footprint
  • considers the environmental impacts of wine consumption, such the use of resources (water, energy), shipping, recycling glass containers, etc.
  • explores several methods of the biological treatment of wastewater from wine production and growing
  • considers the use of recycled wastewater in growing and production
  • looks at product loss rates caused by different types of bottle closures, by consumers’ disposal of wine, etc.
  • studies the use of eco-labels as part of a new wave of environmental policy that emphasizes information disclosure as a tool to induce environmentally friendly production
  • analyzes customer buying habits, such as customers’ willingness to pay for sustainable or organic wine
  • investigates how family wine businesses may be more sustainably oriented with the transgenerational adoption of sustainable practices.
In all, Toward a Sustainable Wine Industry: Green Enology in Practice 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.

CONTENTS:
Part I: Winery Assessments
1. 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
2. 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
3. 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
4. Winery Wastewater Treatment: Evaluation of the Air Micro-Bubble Bioreactor Performance
Margarida Oliveira and Elizabeth Duarte
5. 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
6. Influence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries
A. Conradie, G.O. Sigge, and T.E. Cloete
7. Eco-Premium or Eco-Penalty? Eco-Labels and Quality in the Organic Wine Market
Magali Delmas and Neil Lessem
8. Determinants of Willingness-to-Pay for Sustainable Wine: Evidence From Experimental Auctions
Riccardo Vecchio
9. Sustainable Certification for Future Generations: The Case of Family Business
Magali A. Delmas and Olivier Gergaud
10. An Integrated Sustainable Business and Development System: Thoughts and Opinions
Rachel J. C. Chen
Index


About the Authors / Editors:
Editor: Luann Preston-Wilsey
Technical Supervisor, Vinification and Brewing Laboratory and Food Research Laboratory, Cornell University’s New York State Agricultural Experiment Station, Geneva, New York USA

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. Ms. Preston Wilsey 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.




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