This title includes a number of Open Access chapters.As climate change becomes a growing reality, more industries must 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 made

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 is a novel reference to help the industry excel in production 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

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

Naturalness is a hot topic in the wine world. But what exactly is a natural wine? For this book, best-selling wine writer Jamie Goode has teamed up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. Sam Harrop initially trained as a winemaker in New Zealand.

An award-winning and invaluable introduction to sustainable winemaking for all wine growers.

This book offers a wide selection of contributions presented at the LV Conference of Italian society of agricultural economics (SIDEA) Studies. Agricultural economists and sociologists reflect on the change processes that are affecting the agri-food systems and take a small step towards an improved understanding of the complexity of green metamorphosis, and the interplay between agriculture, food and ecology. The key message is that a green metamorphosis has been taking place, increasingly involving more and more aspects and dimensions: from environment to consumers' preferences, from social value to human health, from profitability to governance issues. Furthermore, this book tries to shed a light on the complexity of the new agricultural paradigm, which involves technology as well as traditions, trying to understand the ongoing metamorphosis taking into account that 'nothing is created, nothing is destroyed, everything is transformed'. This volume intends to guide the new generations of agricultural economists, who have the hard task of leading the green metamorphosis across the four main axes of sustainability: economic, socio-cultural, environmental, and political.

Sustainable wine businesses are being crafted around the world, leaving the land in better shape for the next generation. In this book, four case studies reveal that sustainability in the wine industry it is tied tightly to long-term profitability.