The wine sector is facing growing challenges, from climate change and resource pressure to the need for lower-impact production models. The BluWine Project responds with a Blue Economy approach, connecting vineyard management, winemaking, resource efficiency and by-product valorisation across the entire grape and wine value chain.
By integrating research in viticulture, oenology, water management, CO₂ recovery, waste valorisation and wine quality, BluWine explores practical solutions to reduce environmental impact while preserving the safety, identity and sensory value of wine.
Funded by the Marie Skłodowska-Curie Actions – Staff Exchange programme, the project brings together an international network of universities and research centres, promoting knowledge exchange and the development of sustainable technologies for the wine industry.
This video presents the vision, scientific objectives and key research areas of BluWine, showing how today’s environmental challenges can become an opportunity to design a cleaner, smarter and more resilient future for wine production.
Speakers:
- Daniela Fracassetti, Università degli Studi di Milano
- Chantal Maury, Association Groupe ESA
- Simone Giacosa, Università degli Studi di Torino
- Manfred Stoll, Hochschule Geisenheim University
- José Alcides Peres, Universidade de Trás-os-Montes e Alto Douro
- Nerve Zhou, Botswana International University of Science and Technology
- Wessel du Toit, Stellenbosch University
- Humberto Prieto, Instituto de Investigationes Agropecuarias
- David W. Jeffery, University of Adelaide
each speaker explores a specific dimension of the project, from vineyard resilience to winery sustainability, resource recovery and wine quality:
Daniela Fracassetti – University of Milan
Introduces the BluWine project and its overall objective: applying the Blue Economy concept to the wine supply chain by connecting the vineyard, the winery, resources and by-products within a more sustainable strategy.
Chantal Maury – Association Groupe ESA
Discusses sustainability in wine production and the importance of integrating more circular and environmentally responsible approaches into vineyard and winery practices.
Simone Giacosa – University of Turin
Focuses on oenological aspects and wine quality, explaining how innovation can help reduce environmental impact without compromising the characteristics of the final product.
Manfred Stoll – Hochschule Geisenheim University
Addresses sustainable viticulture and climate change adaptation, with a focus on resource management, water stress and vineyard resilience.
José Alcides Peres – University of Trás-os-Montes and Alto Douro
Focuses on wastewater treatment and the optimisation of water use in the winery, one of the key topics of the BluWine project.
Nerve Zhou – Botswana International University of Science and Technology
Contributes a technological and environmental perspective, linked to the sustainable management of processes and the possible valorisation of resources and by-products.
Wessel du Toit – Stellenbosch University
Explores oenological topics related to wine composition, alcohol management, oxygen or quality, connecting them to the need to produce more sustainable wines.
Humberto Prieto – Institute of Agricultural Research
Brings an applied research perspective in viticulture, especially regarding vine management, grape resilience and the adaptation of production to new climate risks.
David W. Jeffery – University of Adelaide
Focuses on wine chemistry and sensory quality, highlighting how sustainable innovations must still preserve aromas, style and the value of wine.
Overall, each speaker presents one part of the same idea: making wine more sustainable across the entire supply chain, from the vineyard to the winery, through to the recovery of resources and by-products.
