Viticulture and winemaking are important socioeconomic sectors in many European regions. Climate plays a vital role in the terroir of a given wine region, as it strongly controls canopy microclimate, ...vine growth, vine physiology, yield, and berry composition, which together determine wine attributes and typicity. New challenges are, however, predicted to arise from climate change, as grapevine cultivation is deeply dependent on weather and climate conditions. Changes in viticultural suitability over the last decades, for viticulture in general or the use of specific varieties, have already been reported for many wine regions. Despite spatially heterogeneous impacts, climate change is anticipated to exacerbate these recent trends on suitability for wine production. These shifts may reshape the geographical distribution of wine regions, while wine typicity may also be threatened in most cases. Changing climates will thereby urge for the implementation of timely, suitable, and cost-effective adaptation strategies, which should also be thoroughly planned and tuned to local conditions for an effective risk reduction. Although the potential of the different adaptation options is not yet fully investigated, deserving further research activities, their adoption will be of utmost relevance to maintain the socioeconomic and environmental sustainability of the highly valued viticulture and winemaking sector in Europe.
The cultivation of vines and the production of wine have a long tradition in the region of Herzegovina. Over time, in Herzegovina, among the multitude of wine cultivars of the local assortment, the ...cultivar Žilavka stood out with its quality. Along with Žilavka, accompanying varieties of Bena, Krkošija and Dobrogostina are grown in Herzegovinian vine plantations. Thanks to its good production characteristics and the specific, pleasant smell of wine Žilavka represents the most common indigenous variety of Herzegovina. In combination with accompanying varieties, it gives high-quality white wine, which was protected by law in 1970 and declared famous under the name Žilavka Mostar.
This article attempts to determine the conditions of ecological entrepreneurship in micro-enterprises producing wine in the Lower Silesian Voivodeship. Currently, the implementation of ...pro-environmental ideas in local enterprises is of great importance. This is particularly important for micro-entrepreneurs, whose share of GDP in this region is the highest in Poland. The wine industry is deserving of attention because the number of producers has increased greatly in recent years (including in the Lower Silesian Voivodship). In addition to a literature review, the article will present the results of the author’s own doctoral research on determining the conditions and manifestations of local entrepreneurship in the Lower Silesian Voivodship on the example of wine production.
Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of ...berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non-
yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non-
yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to
. The broad use of non-
yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non-
yeasts in winemaking and their applicative perspective in berry wine production.
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•Yellow wine wastes were used as fermentation substrates.•Candida utilis and Geotrichum candidum were the ideal fermentation consortia.•Maximum specific biomass yield was ...4.91 ± 0.48 g final biomass/g initial biomass.•Biomass contained 68.5 ± 1.0% crude protein and 2.87% methionine (% protein).•Overall reduction in organic content as soluble chemical oxygen demand was 79.4 ± 0.4%.
The potential for microbial protein production in the mixture of yellow wine lees and rice soaking wastewater was examined. Strong symbiotic effect was observed in fermentation with yeast-fungus mixed culture of Candida utilis and Geochichum candidum at a ratio of 1:1 (v/v). The maximum specific biomass yield of 4.91 ± 0.48 g final biomass/g initial biomass with a protein content of 68.5 ± 1.0% was achieved at inoculum-to-substrate ratio of 10% (v/v) and aeration rate of 1.0 volumeair/volumeliquid/min. The essential amino acids contents of the derived protein were comparable to commercial protein sources with high amounts of methionine (2.87%, based on total protein). The reduction in soluble chemical oxygen demand of 79.4 ± 0.4% was mainly due to uptake of carbohydrate, soluble protein, volatile fatty acids, amino acids, etc. The application of mixed yeast-fungus technology provides a new opportunity for microbial protein production from these low-value organic residue streams.
Wine production, one of the oldest industries in the world is an industry for which water use in winery operations is often disregarded of best practice, with many managers unconscious how water is ...used within their operations.
Given the economic and cultural significance attributed to wine production in Portugal and in the world, it is crucial that research be undertaken to understand how water is used in wine industry in order to increase the efficient use of this vital resource. The study aimed to measure, evaluate and discuss the water consumption in three wineries with different production volumes.
Results showed that there are clearly two distinct seasons in the consumption of water: a low season (from November to August, sensu lato), with reduced consumptions, and a high season, corresponding to the harvest/first racking period (September/October), a period in which water consumption is multiplied by a factor 2–3 in the smallest wineries, or by a factor 5 in the larger ones. Outside the harvest period, consumption shows a linear evolution in all wineries. During the harvest/first rackings season (September/October), consumption increases, showing an exponential evolution, with around 35 to 50% of annual water accumulated consumption (as shown in A and B wineries mainly).
In fact, results show that the quantity of wine produced influences, above all, the specific consumption of water (l of water per l wine produced), benefiting large wineries due to the greater scale economy. The values founded for the specific consumption of water are still very high, and that lives a field for research to look for specific measures of efficiency in the use of water in this type of industry.
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•There are clearly two distinct seasons in the winery water consumption.•In the high season water consumption is 2–3 or 5 times higher depending on the winery size.•Outside the harvest period, consumption shows a linear evolution in all wineries.•During the harvest/first racking's consumption shows an exponential evolution (35 to 50%).•The Wine produced influences the Specific Consumption of Water benefiting large wineries due to the greater scale economy.
The case of the early imperial small rural settlement of Marzuolo, in south-central Etruria, paints a micro-history of arrested developments: a couple of decades into the site's existence, an ...abandoned wine-production facility was converted into a blacksmithing workshop, which in turn burnt down and was abandoned soon after. But were both these endings failures? This article uses the concept of failure as an epistemic lens to examine inequality: who could fail in the Roman world, and for whom was failure not an option? It argues that failure was tied up with particular notions of the future, which were not equally distributed. Yet in contrast to modern paradigms, in the Roman world even the privileged seem not to have embraced failure as a stepping-stone towards growth.
•A new wine production model is developed for the Port wine region, Portugal.•A correct estimation ratio >2/3 is obtained by the empirical predictive model.•ECMWF seasonal weather forecasts are used ...to produce monthly outlooks.•Seasonal predictions of wine production from May to August are the best performing.•The performance is satisfactory and can be applied to other wine regions.
Wine production is intricately dependant on the evolution of weather conditions in a given year. Therefore, seasonal weather forecasts coupled with empirical wine production models can play a critical role in the short to medium-term management of vineyards and wineries. The implementation of suitable and timely adaptation measures based on predicted wine productions may contribute to risk reduction and improve efficiency. The performance of seasonal forecasts of wine production in the Portuguese Douro & Port wine region (D&P WR) is here assessed for the first time. This application may serve as a case study to be potentially extended to other wine regions. Here, we develop a predictive logistic model of wine production based on monthly mean air temperatures and monthly total precipitation, averaged over the periods of February–March, May–June, and July–September, complemented with an autoregressive component of wine productions. The wine production in the D&P WR during the period 1950–2017 (68 years) is keyed into three classes: low, normal and high production years. The model reveals a correct estimation ratio of approximately 3/4 for the full period, and 2/3 when applied to independent 10%-random subsamples. We then evaluate the performance of the ECMWF 7-month seasonal weather forecasts, issued from February to August, in predicting the meteorological conditions relevant for the wine production in the D&P WR. Overall, the performance is satisfactory for the meteorological predictors. As for the weather forecasts coupled with the wine production model, results reveal that forecasts from May to August are strikingly the best performing, as 1) more observed data is integrated into the empirical model and 2) the skill of seasonal forecasts for summer months is higher. The operational application of these forecasts in the D&P WR is already foreseen. Given the encouraging results, we believe this case study and the established methodology may be tested and adapted to other wine regions worldwide, with obvious benefits for the winemaking sector.
•We present ecosystem service scenarios for rapidly transforming and threatened landscapes in Central Chile.•Scenarios illustrated the cumulative impacts of climate change, urbanization and fire on ...ecosystem services.•Substantial reductions in carbon storage, wine production and scenic beauty were seen by 2050.•Stronger planning regulations are needed to manage ecosystem service impacts.
Scenarios provide a platform to explore the provision of ecosystem services under global change. Despite their relevance to land-use policy, there is a paucity of such assessments, particularly in developing countries. Central Chile provides a good example from the Latin American realm as the region has experienced rapid transformation from natural landscapes to urbanization and agricultural development. Local experts from Central Chile identified climate change, urbanization, and fire regimes as key drivers of change. Scenarios depicting plausible future trajectories of change were developed to assess the combined effects on carbon storage, wine production, and scenic beauty for the year 2050. Across the region, the action of the drivers reduced the total amount of carbon storage (by 85%) and wine production (by 52%) compared with a baseline scenario, with minor changes incurred for scenic beauty. The carbon storage and wine production had declined by 90% and scenic beauty by 28% when the reaction to changed fire regimes was also taken into account. The cumulative outcomes of climate change and urbanization are likely to place substantial pressures on ecosystem services in Central Chile by mid-century, revealing the need for stronger planning regulations to manage land-use change.
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