Toward a Sustainable Wine Industry

Green Enology Research

Luann Preston-Wilsey

$175

Paperback

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English

Apple Academic Press Inc.
31 March 2021

Alternative & renewable energy sources & technology; Viticulture

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 behavior, sustainable business practices, and more.

The wine sector, which plays a big role in the agricultural industry around the world, has been facing increasing pressure to fulfill legal environmental requirements while maintaining a competitive position in a global market. Concern for the environment and rising costs have led to an increased interest in sustainable wine production practices. This valuable compendium addresses this trend and looks at different sectors within the wine industry.

In all, the book provides a multi-faceted examination of the important aspects of the increasingly necessary and growing sustainable movement. The book aims to shed valuable light on how to build an integrated sustainable business and development system in the wine industry.

Edited by: Luann Preston-Wilsey
Imprint: Apple Academic Press Inc.
Country of Publication: Canada
Dimensions: Height: 229mm, Width: 152mm,
Weight: 453g
ISBN: 9781774635469
ISBN 10: 1774635461
Pages: 302
Publication Date: 31 March 2021
Audience: College/higher education , General/trade , Primary , ELT Advanced
Format: Paperback
Publisher's Status: Active

Part I: Winery Assessments. Part II: Factors That Impact the Quest for Sustainable Enology. Index.

Luann Preston-Wilsey of Cornell University possesses nearly two decades of professional winemaking experience. She is currently the technical supervisor at the Vinification and Brewing Laboratory at Cornell University’s New York State Agricultural Experiment Station, at the Food Research Laboratory, in Geneva, New York. She conducts trials with faculty researchers and industry leaders to evaluate grape breeding selections, viticulture treatments, and enological practices. She has carried out thousands of research fermentations, investigating such winemaking parameters as yeast and bacteria interactions, yeast nutrition, and tannin management.

Reviews for Toward a Sustainable Wine Industry: Green Enology Research

"""The crucial nature of humanity's impact on the planet is examined through the lens of wine production, marketing, and consumption. This collection is a much-needed first step demonstrating how complex the grape and wine industries are and how the issues discussed here impact industry members across the globe…This collection brings together the climate-change problems the viticulture industry faces and the solutions that may make the future of viticulture greener… Summing Up: Recommended."" —CHOICE"