| Contributors |
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xvii | |
| Acknowledgment to the external reviewers |
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xxv | |
| About the cover |
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xxvii | |
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Chapter 1 Achieving a more sustainable wine supply chain---Environmental and socioeconomic issues of the industry |
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1 | (24) |
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1.1 Sustainability concept and issues |
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1 | (2) |
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1.2 The state of the wine industry---short overview |
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3 | (3) |
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1.2.1 The wine industry worldwide |
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3 | (2) |
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1.2.2 Risks and concerns of the modern wine industry |
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5 | (1) |
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1.3 Sustainability issues in wine industry |
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6 | (6) |
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6 | (2) |
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8 | (3) |
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1.3.3 Supply chain issues |
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11 | (1) |
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1.4 Legislation, standards, and certification of the wine sector---focus on the EU |
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12 | (2) |
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1.4.1 Legislation issues for sustainable soil and water management |
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12 | (1) |
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1.4.2 Wine quality certification issues: origin, quality, and socioenvironmentally sound |
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13 | (1) |
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14 | (11) |
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16 | (8) |
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24 | (1) |
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Chapter 2 Exploiting genetic diversity to improve environmental sustainability of Mediterranean vineyards |
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25 | (20) |
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25 | (1) |
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2.2 Origin of cultivated grapevine and actual grapevine diversity |
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26 | (2) |
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2.3 Intercultivar variability in the physiological response to water stress |
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28 | (2) |
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2.4 Intracultivar variability in the physiological response to changing environments |
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30 | (1) |
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2.5 Rootstocks selection for better performance under semiarid conditions |
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31 | (3) |
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2.6 Progress in genomics tools and new breeding technologies |
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34 | (1) |
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35 | (10) |
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35 | (1) |
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35 | (10) |
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Chapter 3 Optimizing conservation and evaluation of intravarietal grapevine diversity |
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45 | (20) |
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45 | (2) |
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3.2 Grapevine methodology for conservation, evaluation, and selection within a variety |
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47 | (6) |
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3.2.1 Representative sampling of intravarietal diversity |
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47 | (1) |
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3.2.2 Conservation of intravarietal diversity |
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47 | (2) |
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3.2.3 Evaluation of intravarietal diversity and polyclonal selection |
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49 | (2) |
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3.2.4 Establishment of multienvironmental trials for clonal selection |
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51 | (2) |
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3.3 Advances in the methods for evaluation of genetic intravarietal grapevine diversity |
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53 | (6) |
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3.4 Practical applications in Portugal |
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59 | (3) |
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62 | (3) |
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62 | (1) |
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62 | (3) |
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Chapter 4 Phenotyping for drought tolerance in grapevine populations: the challenge of heterogeneous field conditions |
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65 | (20) |
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65 | (1) |
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4.2 Phenotyping large populations in the field: the challenge of soil heterogeneity |
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66 | (2) |
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4.2.1 Variations in soil characteristics hinder drought tolerance studies |
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66 | (1) |
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4.2.2 Statistical methods to handle soil heterogeneity and spatial variations |
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67 | (1) |
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4.2.3 Phenotyping for plant performance under water deficit: which traits for high-throughput measurements in the field? |
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67 | (1) |
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4.3 Detection of genetic variability for water-use efficiency in field conditions: a case study |
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68 | (10) |
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68 | (1) |
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4.3.2 Contrasted soil water scenarios established over the two years |
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69 | (2) |
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4.3.3 Spatial distribution of predawn leaf water potential within the field |
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71 | (1) |
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4.3.4 Relationship between carbon isotope composition (δ13C) and predawn leaf water potential |
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72 | (1) |
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4.3.5 δ13C correction procedure and effect of irrigation regimes on δ13C measured on the whole progeny |
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73 | (2) |
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4.3.6 Genetic variability of δ13C and QTL detection |
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75 | (3) |
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78 | (1) |
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4.4.1 Taking into account spatial heterogeneity of soil water deficit within blocks improves statistical power for QTL detection |
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78 | (1) |
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4.4.2 QTL detection under field conditions reveals new genomic regions as compared to those obtained on potted plants in phenotyping platforms with controlled conditions |
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78 | (1) |
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4.4.3 Minimal predawn leaf water potential in control plots was the best predictor of δ13C measured in must |
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79 | (1) |
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79 | (6) |
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80 | (1) |
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80 | (5) |
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Chapter 5 Soil management in sustainable viticultural systems: an agroecological evaluation |
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85 | (20) |
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85 | (3) |
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5.2 Sustainable management systems and their properties toward the avoidance of soil threats and the provision of soil ES |
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88 | (8) |
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5.2.1 Avoidance of soil compaction |
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88 | (2) |
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90 | (1) |
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5.2.3 Water quality and supply |
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90 | (1) |
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5.2.4 Avoidance of contamination for habitat provision |
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91 | (1) |
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5.2.5 Biodiversity conservation |
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92 | (2) |
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94 | (1) |
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95 | (1) |
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5.3 Implications for future soil management of vineyards |
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96 | (9) |
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97 | (1) |
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97 | (8) |
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Chapter 6 Vineyard water balance and use |
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105 | (20) |
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6.1 The water balance concept: from the single leaf to the whole vineyard |
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105 | (3) |
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6.2 Grapevine water status assessment: from soil to atmosphere |
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108 | (3) |
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6.2.1 Main indicators of soil-plant-atmosphere water status |
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109 | (2) |
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6.3 Vineyard water needs: crop coefficients in relation to vegetative development (LAI) and reproductive cycle. Crop stress coefficients |
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111 | (2) |
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6.4 Water-saving strategies and irrigation scheduling |
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113 | (2) |
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6.5 Use of nonconventional water for irrigation: wastewater and saline water. Effects on vine performance and grape composition |
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115 | (3) |
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6.5.1 Effects on vine performance and grape composition |
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117 | (1) |
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118 | (7) |
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118 | (1) |
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118 | (7) |
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Chapter 7 Modern approaches to precision and digital viticulture |
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125 | (22) |
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125 | (2) |
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7.2 Remote sensing for vineyard management |
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127 | (5) |
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7.3 Artificial intelligence and remote sensing |
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132 | (7) |
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132 | (1) |
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7.3.2 Machine and deep learning in viticulture and winemaking |
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133 | (6) |
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139 | (8) |
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139 | (8) |
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Chapter 8 Novel technologies and Decision Support Systems to optimize pesticide use in vineyards |
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147 | (18) |
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147 | (3) |
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150 | (3) |
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153 | (6) |
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159 | (6) |
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161 | (4) |
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Chapter 9 Processed kaolin particles film, an environment friendly and climate change mitigation strategy tool for Mediterranean vineyards |
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165 | (22) |
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165 | (1) |
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9.2 Climate change effects |
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166 | (2) |
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166 | (1) |
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166 | (1) |
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167 | (1) |
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9.2.4 Yield and berry quality attributes |
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168 | (1) |
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9.3 Kaolin case: short-term adaptation strategy |
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168 | (10) |
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9.3.1 Kaolin characterization |
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168 | (1) |
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9.3.2 Reflection of radiation excess and reduction of organ temperature |
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169 | (2) |
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9.3.3 Kaolin effects on vine water status and photosynthetic activity |
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171 | (5) |
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9.3.4 Impact on leaf metabolism |
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176 | (1) |
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9.3.5 Impact on berries and wine |
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177 | (1) |
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9.4 Kaolin impacts: pros and cons |
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178 | (1) |
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9.4.1 For the environment |
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178 | (1) |
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178 | (1) |
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9.5 Concluding remarks and prospects |
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178 | (9) |
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180 | (1) |
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180 | (7) |
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Chapter 10 Wine quality production and sustainability |
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187 | (14) |
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187 | (1) |
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10.2 Existing systems and initiatives at winery level |
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188 | (1) |
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10.3 Principal aspects to consider for a sustainable wine production |
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189 | (6) |
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10.3.1 Carbon dioxide reuse |
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189 | (2) |
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10.3.2 Water management and saving |
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191 | (1) |
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192 | (1) |
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10.3.4 Good practices in Oenology and winemaking process |
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192 | (1) |
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10.3.5 Functional biodiversity |
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193 | (1) |
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10.3.6 Management and use of by-products in Oenology |
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194 | (1) |
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195 | (6) |
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196 | (5) |
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Chapter 11 Water management toward regenerative wineries |
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201 | (20) |
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201 | (1) |
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11.2 Environmental impacts |
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202 | (1) |
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11.3 Regenerative wineries |
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203 | (5) |
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203 | (3) |
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11.3.2 Strategies toward regenerative wineries |
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206 | (2) |
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208 | (7) |
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11.4.1 Case study---Portugal |
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208 | (3) |
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11.4.2 Case study---France |
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211 | (1) |
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11.4.3 Case study---Italy |
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212 | (1) |
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11.4.4 General overview and future challenges |
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213 | (2) |
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215 | (6) |
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215 | (6) |
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Chapter 12 Energy use and management in the winery |
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221 | (18) |
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221 | (1) |
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12.2 Energy audit in wineries |
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222 | (1) |
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12.3 Energy consumption in the winery |
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223 | (3) |
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12.4 Methodologies for reduction of energy demand |
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226 | (2) |
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12.5 Renewable energy utilization |
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228 | (3) |
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12.5.1 Anaerobic digestion |
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228 | (1) |
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12.5.2 Thermochemical conversion processes |
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229 | (1) |
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230 | (1) |
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12.6 Energy consumption and optimization in wineries: some case studies |
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231 | (5) |
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12.6.1 Energy audit of an Italian winery |
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231 | (2) |
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12.6.2 TESLA research project |
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233 | (1) |
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12.6.3 Energy assessment related to wineries located in Veneto (Italy) |
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233 | (3) |
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236 | (3) |
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236 | (3) |
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Chapter 13 Microbiological control of wine production: new tools for new challenges |
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239 | (20) |
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239 | (1) |
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240 | (6) |
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13.2.1 "Omics" technologies: genomics, metagenomics, transcriptomics, metatranscriptomics, proteomics, and metabolomics |
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240 | (4) |
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13.2.2 Genome editing: CRISPR/Cas9 |
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244 | (2) |
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246 | (5) |
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13.3.1 Grape microbiome and its control |
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246 | (1) |
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13.3.2 Reduction of SO2 use |
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246 | (2) |
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13.3.3 Spontaneous versus inoculated fermentations |
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248 | (3) |
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13.3.4 The search for new strains |
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251 | (1) |
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251 | (8) |
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252 | (1) |
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252 | (6) |
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258 | (1) |
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Chapter 14 Sustainable use of wood in wine spirit production |
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259 | (22) |
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259 | (1) |
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14.2 The aged wine spirit and its production process |
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260 | (4) |
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14.2.1 Wine spirit definition |
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260 | (1) |
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14.2.2 Technological process of aged wine spirit production |
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261 | (1) |
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14.2.3 Main production regions worldwide |
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262 | (1) |
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262 | (2) |
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264 | (9) |
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14.3.1 Main physicochemical phenomena and determining factors |
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264 | (1) |
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265 | (3) |
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14.3.3 The aging technology |
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268 | (1) |
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14.3.4 How to assure a more sustainable aging using wooden barrels? |
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268 | (2) |
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14.3.5 Innovative technologies for wine spirit's aging |
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270 | (3) |
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273 | (8) |
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274 | (1) |
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274 | (5) |
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279 | (2) |
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Chapter 15 Innovative processes for the extraction of bioactive compounds from winery wastes and by-products |
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281 | (24) |
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281 | (3) |
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15.2 Extraction technologies for bioactive compounds |
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284 | (1) |
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15.3 Innovative extraction methods |
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285 | (12) |
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15.3.1 Electrotechnologies |
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285 | (8) |
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15.3.2 Ultrasound-assisted extraction |
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293 | (1) |
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15.3.3 Microwave-assisted extraction |
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294 | (2) |
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15.3.4 Supercritical fluids extraction |
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296 | (1) |
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15.3.5 Subcritical fluids extraction |
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297 | (1) |
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297 | (8) |
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298 | (7) |
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Chapter 16 The role of pressure-driven membrane processes on the recovery of value-added compounds and valorization of lees and wastewaters in the wine industry |
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305 | (22) |
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305 | (2) |
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16.2 Value-added compounds found in wastewaters and by-products generated in wine industries |
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307 | (7) |
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16.2.1 Phenolic compounds |
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312 | (1) |
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313 | (1) |
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16.3 General aspects about the recovery of value-added compounds from agro-industrial by-products and wastewaters |
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314 | (1) |
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16.4 General aspects over pressure-driven membrane processes |
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315 | (1) |
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16.5 PDMP in the recovery of polysaccharides and phenolic compounds |
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316 | (4) |
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16.5.1 Processing lees and winery wastewater |
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316 | (3) |
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16.5.2 Processing extracts from other winemaking by-products |
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319 | (1) |
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320 | (7) |
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321 | (6) |
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Chapter 17 Sustainable approach to quality control of grape and wine |
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327 | (24) |
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17.1 Introduction and principles of green chemistry |
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327 | (1) |
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17.2 Green Analytical Chemistry |
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328 | (1) |
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17.3 Greening of analytical procedures |
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328 | (3) |
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328 | (1) |
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17.3.2 Analytical methods and instruments |
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329 | (1) |
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17.3.3 Solvents and reagents |
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329 | (2) |
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17.4 Sustainable grape analysis and quality control |
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331 | (5) |
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17.4.1 Laboratory methods |
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331 | (1) |
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17.4.2 On-field monitoring |
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331 | (3) |
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17.4.3 Grape quality control at delivery |
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334 | (2) |
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17.5 Sustainable wine analysis and quality control |
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336 | (6) |
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17.5.1 Sustainability issues in winery labs |
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337 | (2) |
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17.5.2 Automation in winery labs |
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339 | (2) |
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17.5.3 Sustainability issues in service labs, public labs and research laboratories |
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341 | (1) |
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342 | (9) |
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343 | (8) |
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Chapter 18 Life cycle methods and experiences of environmental sustainability assessments in the wine sector |
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351 | (20) |
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18.1 The wine supply chain: from land to table |
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351 | (2) |
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18.2 Life cycle---based studies on the wine sector: a review |
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353 | (7) |
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18.2.1 Lessons learnt from two decades of LCA application |
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353 | (4) |
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18.2.2 From a methodological framework point of view |
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357 | (3) |
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18.3 Environmental product declarations in the wine sector |
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360 | (6) |
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18.3.1 Landscape of environmental labels on wine |
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360 | (2) |
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18.3.2 Environmental product declaration and related product category rules |
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362 | (1) |
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18.3.3 The Product Environmental Footprint process and its implications to the wine sector |
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363 | (3) |
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18.4 Sustainability challenges in the wine sector from a life cycle perspective: circularity and methodological developments |
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366 | (5) |
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366 | (5) |
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Chapter 19 Wine packaging and related sustainability issues |
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371 | (20) |
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371 | (2) |
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19.2 Packaging systems used for wine |
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373 | (6) |
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373 | (1) |
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374 | (1) |
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19.2.3 Laminated multimaterial boxes |
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375 | (1) |
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19.2.4 Metal (aluminum) can |
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375 | (1) |
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376 | (1) |
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376 | (1) |
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377 | (1) |
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19.2.8 Cork as closure for wine bottles |
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377 | (2) |
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19.3 LCA and environmental assessments for different packaging systems |
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379 | (6) |
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19.3.1 Carbon footprint and water footprint |
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379 | (1) |
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19.3.2 Comparison between different packages |
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380 | (2) |
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19.3.3 Comparison between single use and refillable glass bottle |
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382 | (1) |
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19.3.4 Impact of recycling of glass bottles |
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383 | (1) |
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19.3.5 Impact of lightweighting |
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384 | (1) |
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19.3.6 International distribution |
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384 | (1) |
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19.4 Consumer perceptions of sustainable packaging options for wine |
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385 | (2) |
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387 | (4) |
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387 | (3) |
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390 | (1) |
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Chapter 20 Standards and indicators to assess sustainability: the relevance of metrics and inventories |
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391 | (24) |
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391 | (1) |
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20.2 Sustainability assessment: major approaches and methodologies |
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392 | (1) |
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20.2.1 Conceptual theories |
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392 | (1) |
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20.2.2 Sustainability assessment tools: from simple indicators to complex frameworks |
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392 | (1) |
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20.3 Indicators and metrics applied to grapes and wine production |
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393 | (8) |
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20.3.1 Environmental dimension and natural resources |
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395 | (1) |
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20.3.2 Social dimension and equity |
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395 | (3) |
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20.3.3 Economic dimension and efficiency |
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398 | (3) |
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20.4 Sustainability assessment essay for winegrowing systems: a case study for the Douro's wine producing region |
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401 | (6) |
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20.4.1 Context, problem, and aims |
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401 | (1) |
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20.4.2 Research design and methodology |
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401 | (4) |
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20.4.3 Results and discussion |
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405 | (2) |
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407 | (1) |
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408 | (7) |
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408 | (1) |
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408 | (5) |
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413 | (2) |
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Chapter 21 The guardianship of Aotearoa, New Zealand's grape and wine industry |
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415 | (26) |
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415 | (1) |
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416 | (3) |
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21.2.1 Maori values and principles |
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417 | (1) |
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418 | (1) |
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21.2.3 Maori and the wine industry |
|
|
418 | (1) |
|
21.3 New Zealand Winegrowers |
|
|
419 | (5) |
|
21.3.1 Sustainable Winegrowing New Zealand |
|
|
419 | (1) |
|
21.3.2 Organic viticulture and wineries |
|
|
420 | (1) |
|
21.3.3 NZW's sustainability policy |
|
|
421 | (1) |
|
21.3.4 Grape and wine research |
|
|
421 | (2) |
|
21.3.5 Other NZW initiatives |
|
|
423 | (1) |
|
21.3.6 Sustainability guardians |
|
|
423 | (1) |
|
21.4 Corporate social responsibility |
|
|
424 | (3) |
|
21.4.1 People, community, and culture |
|
|
424 | (1) |
|
|
|
425 | (1) |
|
21.4.3 Corporate environmental guardianship |
|
|
425 | (2) |
|
|
|
427 | (3) |
|
21.6 Natural disaster management |
|
|
430 | (1) |
|
21.6.1
2016. Kaikoura earthquake |
|
|
430 | (1) |
|
|
|
431 | (1) |
|
|
|
431 | (2) |
|
21.8 Regional winegrower associations |
|
|
433 | (2) |
|
|
|
434 | (1) |
|
|
|
434 | (1) |
|
21.8.3 Wine Marlborough's activities |
|
|
434 | (1) |
|
|
|
435 | (6) |
|
|
|
436 | (1) |
|
|
|
436 | (4) |
|
|
|
440 | (1) |
|
Chapter 22 Sustainable viticulture and behavioral issues: insights from VINOVERT project |
|
|
441 | (20) |
|
|
|
|
|
|
|
|
|
|
|
|
|
441 | (2) |
|
22.2 VINOVERT---an innovative project |
|
|
443 | (2) |
|
22.3 Consumers preferences for sustainable practices measured by experimental auctions |
|
|
445 | (7) |
|
22.3.1 Experimental auction carried out with the partnership of Portuguese wine companies |
|
|
446 | (6) |
|
22.4 The behavioral hypothesis in viticulture validated by nudges |
|
|
452 | (4) |
|
22.4.1 Experience carried out with the partnership of Portuguese wine-growing cooperative |
|
|
452 | (4) |
|
22.5 Concluding remarks: VINOVERT project insights |
|
|
456 | (5) |
|
|
|
457 | (4) |
|
Chapter 23 Interactive innovation is a key factor influencing the sustainability of value chains in the wine sector |
|
|
461 | (24) |
|
|
|
|
|
Jose Francisco Ferragolo da Veiga |
|
|
|
|
|
|
|
|
|
|
461 | (6) |
|
23.1.1 Interactive innovation and food value chain sustainability |
|
|
461 | (2) |
|
23.1.2 Eliciting interactive innovations influencing sustainability in the wine sector |
|
|
463 | (1) |
|
23.1.3 Wine value chains in Portugal and Alentejo |
|
|
464 | (3) |
|
23.2 The Wines of Alentejo Sustainability Program: background and implementation |
|
|
467 | (8) |
|
23.2.1 History and outreach |
|
|
467 | (1) |
|
23.2.2 Sustainability quantitative assessments |
|
|
468 | (5) |
|
23.2.3 How have sustainability assessment results evolved? |
|
|
473 | (2) |
|
23.3 Assessing WASP's interactive innovation toward enhanced sustainability |
|
|
475 | (4) |
|
23.3.1 Methods and stages |
|
|
475 | (2) |
|
23.3.2 Results of WASP's interactive innovation assessment |
|
|
477 | (2) |
|
23.4 Final reflections and conclusions |
|
|
479 | (6) |
|
|
|
480 | (1) |
|
|
|
480 | (3) |
|
|
|
483 | (2) |
|
Chapter 24 European wine policy framework---The path toward sustainability |
|
|
485 | (16) |
|
|
|
|
|
485 | (1) |
|
24.2 Environmental aspects of wine production |
|
|
486 | (2) |
|
24.3 Technical solutions to the challenges |
|
|
488 | (1) |
|
24.4 Wine production and climate change |
|
|
489 | (1) |
|
24.5 Markets and consumers expectations |
|
|
490 | (2) |
|
24.6 EU policy framework toward increased sustainability of the wine sector |
|
|
492 | (5) |
|
24.6.1 CAP reform proposals |
|
|
492 | (1) |
|
24.6.2 Green deal/farm to fork strategy |
|
|
493 | (3) |
|
24.6.3 Research and innovation in the wine sector |
|
|
496 | (1) |
|
|
|
497 | (4) |
|
|
|
497 | (4) |
| Index |
|
501 | |
