Article
Plant Sciences
Brent W. Warneke, Lloyd L. Nackley, Jay W. Pscheidt
Summary: This study evaluated the efficacy of using the Intelligent Spray System (ISS) to manage grape powdery mildew. The results showed that with appropriate adjustments, this spray system can effectively reduce pesticide quantities and labor requirements.
Review
Food Science & Technology
Ruteng Wei, Lin Wang, Yinting Ding, Liang Zhang, Feifei Gao, Ning Chen, Yinghui Song, Hua Li, Hua Wang
Summary: With the growing awareness of sustainable development and demand for terroir wines, natural wines offer promising opportunities for the future of the wine industry. The microbiomes in vineyards play a crucial role in grape health and wine quality, making the sources and persistence of wine-relevant microbiota in vineyards crucial for its quality. This review explores the benefits of mimicking natural ecological cultivation to enhance microbial diversity in vineyards, the elements of winemaking naturally present in grape berries, and the food safety, stability, interventions, and sustainability of natural wine industry practices.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Green & Sustainable Science & Technology
Sara Bertorelli, Stella Gubelli, Valentina Bramanti, Ettore Capri, Lucrezia Lamastra
Summary: The Italian wine sector shows variability in sustainability approaches and stakeholder sensitivity. Communication of sustainability efforts and materiality analysis are limited, but certifications are widely adopted.
Article
Plant Sciences
Claire E. J. Armstrong, Pietro Previtali, Paul K. K. Boss, Vinay Pagay, Robert G. V. Bramley, David W. W. Jeffery
Summary: Producers can seek uniform grape maturity to minimize underripe and/or overripe fruit proportions and prevent negative effects on wine quality. A composite index called the grape heterogeneity index (GHI) was developed to summarize grape heterogeneity and assist in vineyard management and harvest date decisions. The GHI was constructed by aggregating the sum of absolute residuals multiplied by the range of values from various grape measurements.
Article
Green & Sustainable Science & Technology
Valentina Roviello, Ugo Caruso, Giovanni Dal Poggetto, Daniele Naviglio
Summary: The study aimed to explore a more sustainable approach in viticulture of Mediterranean countries by growing hybrid grape varieties inheriting tolerance/resistance characters from wild vines. Chambourcin, a promising hybrid cultivar producing quality red wine with high resistance to grapevine pathogens, has a significant genetic content from V. vinifera, V. berlandieri, and V. rupestris, explaining its resistance abilities. The analysis of an organic Chambourcin wine showed heavy metal contents comparable to V. vinifera wines without phytosanitary treatments, addressing potential environmental concerns in Chambourcin vineyards.
Review
Food Science & Technology
Madhu Verma, Parul Sharma, Elphin Tom Joe
Summary: Sustainable agriculture can address social and environmental challenges in India, and certification is one way to promote it. This study reviewed various sustainability certifications in India, including spice certification, and found that they cover common issues without significant differences, suggesting a need for differentiation.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Chemistry, Analytical
Luca Ghiani, Alberto Sassu, Francesca Palumbo, Luca Mercenaro, Filippo Gambella
Summary: An early estimation of the exact number of fruits, flowers, and trees helps farmers to make better decisions. Automatic yield estimation based on robotic agriculture provides a viable solution. The success in image classification largely depends on the availability of a large amount of training samples, and this paper achieved 91% mean Average Precision by training a deep convolutional neural network to detect grape bunches directly in the field.
Article
Environmental Sciences
Jing Liu, Chonglei Li, Yuting Qu, Zhibin Jia, Jinhua Li
Summary: This study applied the life cycle assessment method to analyze the environmental impact of the circular wine industry chain in Inner Mongolia, China. The results showed that the circular industry chain had better environmental benefits compared to the linear industry chain, with a reduction of more than 80% in each environmental impact category.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Daniel Schorn-Garcia, Barbara Giussani, Maria Jesus Garcia-Casas, Daniel Rico, Ana Belen Martin-Diana, Laura Acena, Olga Busto, Ricard Boque, Montserrat Mestres
Summary: The variability in grape ripening is managed by averaging physicochemical values of hundreds of grapes, but it is necessary to evaluate different sources of variability. This study analyzed the factors of grape maturity over time and position using portable ATR-FTIR instrument and ASCA. Ripeness over time was the main factor affecting grape characteristics, and position in the vine and bunch were also significant. Basic oenological parameters could be predicted with errors of 0.3 degrees Brix and 0.7 for TSS and pH, respectively. A quality control chart was developed for deciding suitable grapes for harvest.
Article
Food Science & Technology
Pau Sancho-Galan, Antonio Amores-Arrocha, Victor Palacios, Ana Jimenez-Cantizano
Summary: The warming climate is accelerating grape ripening, leading to unbalanced composition in wines. However, this trend can be used to produce other types of wines, such as those made from overripe grapes. Different techniques of grape over-ripening were evaluated to produce wines with unique characteristics, showing potential for new wine production in warm climate zones.
Article
Forestry
Nicklas Riekoetter, Markus Hassler
Summary: This article examines the effects of using agroforestry systems on wine production and marketing in the German Mosel Region. It shows that incorporating agroforestry in viticulture targets key leverage points in the food production system, enabling sustainability transformation and mitigating the challenges of climate change.
Article
Food Science & Technology
C. Llanaj, G. McGregor
Summary: The study assessed the impact of climate change on frost risk for Chardonnay in the Southeast England viticulture region, finding a general decrease in frost risk. While a warming climate may benefit grapevine cultivation, frost will remain a risk in the future.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Chemistry, Multidisciplinary
Marta Czaplicka, Kacper Parypa, Adam Szewczuk, Ewelina Gudarowska, Magdalena Rowinska, Muhamad Alfiyan Zubaidi, Agnieszka Nawirska-Olszanska
Summary: This research compares selected grape cultivars grown under the same climatic conditions in terms of their antioxidant activity, chemical composition, and macronutrient contents. The results confirm the differences between the cultivars in terms of antioxidant activity, total soluble solids and polyphenols, and content of vitamin C and macronutrients.
APPLIED SCIENCES-BASEL
(2022)
Review
Green & Sustainable Science & Technology
Olfa Gharsallah, Claudio Gandolfi, Arianna Facchi
Summary: The intensification of agricultural production has led to environmental harm, with rice cultivation being a significant source, but also holding economic and social significance. Over the past 20 years, there has been a focus on sustainable development in agricultural production, exploring impact assessment methods of different management practices and strategies to mitigate negative effects.
Review
Green & Sustainable Science & Technology
Nicola Casolani, Manuela D'Eusanio, Lolita Liberatore, Andrea Raggi, Luigia Petti
Summary: The application of Life Cycle Assessment (LCA) in the wine sector has received attention in recent years. This paper provides a systematic review of LCA studies in the wine sector over the past decade to analyze inventory data related to temporal, geographical, and technological aspects. The study highlights the need for international guidelines and best practices in wine LCA studies.
JOURNAL OF CLEANER PRODUCTION
(2022)