scholarly journals The Industrial Symbiosis of Wineries: An Analisys of the Wine Production Chain According to the Preliminary LCA Model

2019 ◽  
Author(s):  
Agata Matarazzo ◽  
Fabio Copani ◽  
Matteo Leanza ◽  
Aldo Carpitano ◽  
Alessandro Lo Genco ◽  
...  
Keyword(s):  
Industrial Symbiosis ◽  
Wine Production ◽  
Production Chain

scholarly journals Planning the Flows of Residual Biomass Produced by Wineries for the Preservation of the Rural Landscape

2020 ◽  
Vol 12 (3) ◽  
pp. 847 ◽  
Author(s):  
Canio Manniello ◽  
Dina Statuto ◽  
Andrea Di Pasquale ◽  
Gerardo Giuratrabocchetti ◽  
Pietro Picuno
Keyword(s):  
Soil Fertility ◽  
Agricultural Sector ◽  
Raw Materials ◽  
Rural Landscape ◽  
Point Of View ◽  
Wine Production ◽  
Production Chain ◽  
Basilicata Region ◽  
Materials Used ◽  
By Products

Circular economy aims to create a system that allows an optimal reuse of products and materials. According to an appropriate planning hierarchy, agricultural and agro-food co-products, by-products and wastes should be primarily employed to re-balance soil fertility, and afterwards valorized as new secondary raw materials used in the same agricultural sector or in different industrial chains (e.g., cosmetics, nutraceuticals, etc.). Finally, only at the end of this process, they could be conveyed to energy production through co-generation. In this paper, different residues generated by the wine production chain have been considered with reference to the Basilicata region (Southern Italy). These biomasses have been quantitatively assessed and qualitatively classified, in order to find the most rational and convenient solution for their valorization from a technical, economic and environmental point of view. From the spatial analysis—elaborated by implementing a Geographic Information System—some thematic maps have been obtained, which allow us to highlight the areas with the highest concentration of residues. In this way, focusing the analysis on these areas, some possible strategies for their management and valorization have been proposed, so as to restore soil fertility and contribute to the sustainable preservation of the rural landscape.

Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery

2013 ◽  
Vol 55 ◽  
pp. 260-267 ◽  
Author(s):  
G. Toscano ◽  
G. Riva ◽  
D. Duca ◽  
E. Foppa Pedretti ◽  
F. Corinaldesi ◽  
...  
Keyword(s):  
Energy Recovery ◽  
Wine Production ◽  
Production Chain

A ‘Geo-Pedo-Fingerprint’ (GPF) as a tracer to detect univocal parent material-to-wine production chain in high quality vineyard districts, Campi Flegrei (Southern Italy)

Geoderma ◽  
2014 ◽  
Vol 230-231 ◽  
pp. 64-78 ◽  
Author(s):  
Mariano Mercurio ◽  
Eleonora Grilli ◽  
Pierclaudio Odierna ◽  
Vincenzo Morra ◽  
Thomas Prohaska ◽  
...  
Keyword(s):  
Southern Italy ◽  
Parent Material ◽  
Campi Flegrei ◽  
High Quality ◽  
Wine Production ◽  
Production Chain

scholarly journals An Overview on Sustainability in the Wine Production Chain

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 15
Author(s):  
Antonietta Baiano
Keyword(s):  
Organic Production ◽  
Wine Production ◽  
Production Chain ◽  
Objective Quality ◽  
The World ◽  
Great Relevance ◽  
Distribution Chain ◽  
Key Dimensions ◽  
Consequent Increase

Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication.

Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products

2022 ◽  
Vol 304 ◽  
pp. 114194
Author(s):  
Antonio Alfonzo ◽  
Vito Armando Laudicina ◽  
Sofia Maria Muscarella ◽  
Luigi Badalucco ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Cellulolytic Bacteria ◽  
Wine Production ◽  
Production Chain ◽  
Carbon To Nitrogen Ratio ◽  
Nitrogen Ratio ◽  
By Products ◽  
Improve Stability

Applicability of DNA traceability along the entire wine production chain in the real case of a large Italian cooperative winery

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107929
Author(s):  
Sara Zambianchi ◽  
Giovanna Soffritti ◽  
Lorenzo Stagnati ◽  
Vania Patrone ◽  
Lorenzo Morelli ◽  
...  
Keyword(s):  
Real Case ◽  
Wine Production ◽  
Production Chain ◽  
The Real ◽  
Dna Traceability

scholarly journals Power Play in the German Wine Business: Are German Wine Co-operatives able to Use their Power to manage their Business Relationships?

2012 ◽  
Vol 4 (4) ◽  
pp. 227-238 ◽  
Author(s):  
Jon Henrich Hanf ◽  
Erik Schweickert .
Keyword(s):  
Wine Production ◽  
Production Chain ◽  
Chain Management ◽  
Supply Chain Networks ◽  
Food And Beverage ◽  
Wine Sector ◽  
A Chain ◽  
German Food ◽  
Different Sources ◽  
Power Play

Due to the pyramidal-hierarchical structure of supply chain networks power is an essential part of them and the fact that it is very often unequally distributed among the participants is quite obvious, which might represent great difficulties for member-owned enterprise coops. By clarifying the concept of power and identifying its five different sources, we were able to build hypotheses of how power affects cooperation and coordination – the two main elements of chain management in wine business. The first aim of our research is to elaborate on the question of power. Furthermore, we will construct some hypotheses regarding the use of power as a chain management instrument. Our second aim is to apply our general findings to the wine production chain, analysing the power play between cooperatives and retailers, and between cooperatives and their members. Due to the explorative nature of our study, we based the elaboration of our second aim on oral interviews, which were conducted in 2009, as well as in 2010, at five major international food and beverage fairs (twice ProWein, Anuga, and twice Fruit Logistica) in Germany. In addition, we conducted a comprehensive review of the Lebensmittelzeitung – the leading German food and beverage newspaper – for the last five years. Discussing our hypotheses in the context of the German wine sector, in which cooperatives are still of high importance, we were able to show that power is a very useful tool for managing strictlycoordinated chains. However, depending on which source the power originates from, its effect may be completely different.

The rare, Georgian wine grape in modern enology

2020 ◽  
pp. 809-823
Author(s):  
Nino Chkhartishvili ◽  
Londa Mamasakhlisashvili ◽  
Irma Tchanturia ◽  
Demetre Bakradze
Keyword(s):  
Agricultural Research ◽  
Sugar Accumulation ◽  
Total Phenol Content ◽  
Environment Protection ◽  
Grape Variety ◽  
Wine Grapes ◽  
Scientific Center ◽  
Wine Production ◽  
Genetic Pool ◽  
Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

0552 - Tracing microbial contamination sources in the meat production chain

2018 ◽  
Author(s):  
Benjamin Zwirzitz ◽  
Stefanie Urimare Wetzels ◽  
Beate Pinior ◽  
Evelyne Mann
Keyword(s):  
Microbial Contamination ◽  
Meat Production ◽  
Production Chain ◽  
Contamination Sources
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