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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre-Louis
dc.contributor.authorCATARINO, Sofia
dc.contributor.authorCOMUZZO, Piergiorgio
dc.date.accessioned2023-05-17T12:34:31Z
dc.date.available2023-05-17T12:34:31Z
dc.date.issued2022-01-01
dc.identifier.isbn978-0-323-85150-3en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/182200
dc.description.abstractEnToward a more sustainable wine industry, distinct green strategies can be adopted by wineries, including solar power, recycled building materials, living soil roofs, natural ventilation, geothermal heating and cooling systems, and drought-tolerant landscaping. Sustainable winery architecture is also a global trend that needs to be developed. Principal aspects to consider for a wine sustainable production are developed with technological innovations in the fields of CO2 reuse, water management and saving, renewable energy, good practices in Oenology and winemaking processes, functional biodiversity management, valorization of winemaking by-products, and climate change adaptation. This chapter offers to the readers a broad perspective on these aspects, serving as introductory overview for the topics developed in the following sections.
dc.language.isoENen_US
dc.publisherJ. Miguel Costa, Sofia Catarino, José M. Escalona & Piergiorgio Comuzzoen_US
dc.subject.enInnovation
dc.subject.enQuality
dc.subject.enSustainability
dc.subject.enWine
dc.title.enChapter 10 - Wine quality production and sustainability∗
dc.typeChapitre d'ouvrageen_US
dc.identifier.doi10.1016/B978-0-323-85150-3.00005-0en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.page187-199en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.inpressnonen_US
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