This post is about a study aimed to evaluate the potential of membrane technology to improve polyphenol extraction during red wine alcoholic fermentation of the Pinot noir grape variety. The results obtained are a good incentive to promote research on nanofiltration processes as a non-thermal alternative to modulating polyphenol extraction during red wine fermentation.
This blog post is based on a recently published article in the journal “Sustainability” on the role of territorially embedded innovation ecosystems accelerating sustainability transformations: a case study of the transformation to organic wine production in Tuscany (Italy).
Organic food has important environmental and health benefits, decreasing the toxicity of agricultural production, improving soil quality, and overall resilience of farming. Increasing consumers’ demand for organic food reinforces the rate of organic farming adoption and the level of farmers’ risk acceptance. Three behavioral theories – theory of planned behavior, alphabet theory, and goal-framing – describe individual food purchasing decisions in response to policies. In this study wine sector was used as an example to calibrate and validate the model for the case study of Sydney, Australia.
Although cellar door sales generate greenhouse gases that may negatively affect the wine industry’s environmental sustainability, wine tourism also offers many benefits. A regular inflow of visitors can be critical to the survival of many small and medium sized wineries. Moreover, wine tourism contributes to the cultural preservation and social stability of rural communities, and makes significant contributions to the economic and social sustainability of many wine producing regions. To understand both the costs and the benefits of wine tourism, it is time to add a consideration of its carbon footprint to the industry’s comprehensive efforts towards achieving both financial and environmental sustainability.
This post reports a study where the biodiversity and evolution of fungal communities were monitored over a period of 3 vintages in a new winery.
This study investigates how online store atmospherics (i.e., social cues) affect consumer purchase intentions of organic wine. A between-subject experiment with a quantitative survey conducted among German consumers reveals that the mere presence of social cues (i.e., a chat box) on a wine sellers’ online platform positively affects the intention to purchase organic wine from this online store because social cues elicit perceptions of social presence that translate into trust in the online store and brand trust. The latter promotes purchase intentions. Internal (i.e., familiarity with organic wine purchases) and situational (i.e., goal-directedness of shopping) factors do not moderate the effects of social cues
Vegetative propagation of Vitis vinifera cultivars over hundreds of years has led to the accumulation of a large number of somatic variants of the same grapevine variety. These variants are now considered a working tool to cope with changing environmental conditions as a result of, among others, global warming. In this work, three somatic variants of the major grapevine variety of the South West (SW) of Andalusia (Spain), Palomino Fino, have been genetically and morphologically characterized, as well as their grape musts from two different vintages.
This post is about a study aimed to assess the long-term soil erosion rates in Tierra de Barros, Extremadura (south-west Spain) applying the Improved Stock Unearthing Method (ISUM). The method is a low-cost and easy-to-apply method. In the future, authors claim that ISUM can be applied in countries of Asia, Africa or South America.
‘Glera’ and ‘Ribolla Gialla’ are the most economically relevant local grapevine cultivars of Friuli Venezia Giulia region (north-eastern Italy). ‘Glera’ is used to produce the world-renowned Prosecco wine. Combining molecular markers and historical references was a high-performance strategy for retracing and adjusting the history of cultivars.
Governo all’uso toscano (GUT) is a traditional winemaking practice where withered grapes are added to a freshly fermented wine. This results in a second alcoholic fermentation and a distinctive wine, in which there is renewed interest. Traditional winemaking practices could be a rich source of inspiration for modern oenology. Although these methods were developed in a specific context, they can greatly contribute to face modern oenological challenges. Finally, their study could help to preserve wine heritage and culture.