Synopsis
*Winner of an Honorable Mention at the 2023 OIV Awards*
Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. It identifies some of the most relevant metrics while pinpointing the most critical issues concerning the environmental impacts of wine’s supply chain (vineyards, wineries, trading). This award-winning reference will help the industry producers excel while improving current environmental practices.
Professionals in industry, academics, environmentalists and anyone interested in gaining knowledge in sustainable solutions and practices in viticulture and wine production will find this resource indispensable.
- Suggests and discusses solutions to overcome challenges imposed by adverse climate conditions
- Presents innovative technologies that have an impact on the efficiency of resources and recycling
- Includes technological tools for more precise monitoring and management in the wine supply chain
About the Authors
J. Miguel Costa is professor at the Instituto Superior de Agronomia (ISA), University of Lisbon and researcher at the LEAF research center. He is an Agronomist (UTAD) with a MSc. in Sustainable Agriculture and Horticulture (ISA) and a Ph.D. degree on Plant Ecology and Resource Conservation by the Wageningen University. His research has been focused on grapevine stress ecophysiology, stress monitoring and on sustainability issues concerning viticulture/horticulture (e.g. water use). He has published extensively on plant propagation, crop monitoring by thermography, water use in viticulture and intensive horticulture, and is also a member of the board of the Associação Portuguesa de Horticultura.
Sofia Catarino, Professor and Researcher at Instituto Superior de Agronomia, University of Lisbon. She has a M.Sc. in Viticulture and Enology and Ph.D. in Food Engineering. She teaches enology graduate courses and her research is focused on wine chemistry, analytical chemistry, wine quality and authenticity. She has integrated several R&D projects in enology and viticulture, and authored more than 70 papers including book chapters, peer-reviewed articles and proceedings. She is responsible for the enology section of the Portuguese Enology and Viticulture Society, is a board member of enology laboratories (ALABE), and member OIV Portuguese commission.
José M. Escalona Asst. Professor Agri-Food Engineering , Department of Biology of the University of Balearic Islands and Head of the Institute for Agro-environmental Research and Water Economics Institute (INAGEA) is also a member of the Research Group on Biology of Plants under Mediterranean Conditions (PlantMed). His research expertise is in the biology and physiology of the grapevine and its responses under different abiotic stresses, as well as irrigation management and its effects on grape quality, vineyard sustainability, genetic improvement and breeding in grapevines. In addition to an established publication history, he is also member of several international scientific associations and committees.
Piergiorgio Comuzzo, Ph.D. is assistant professor at the University of Udine, where he teaches enology and food technology. He is also a lecturer at Vinifera Euromaster. Area of expertise is wine chemistry and technology, in particular the strategies to reduce sulfur dioxide use in winemaking, the antioxidant capacity of yeasts derived products, the assessment of the ageing potential of white wines, including ageing on lees, and the use of emerging technologies in winemaking. He is co-author in more than 70 publications on technical and scientific journals, including 29 papers on peer-reviewed journals, 2 book chapters and 15 conference proceedings.
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