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Typical wine: the effect of Organic, Biodynamic and Conventional production processes on the intrinsic and perceived quality

Valentina Canuti | Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) University of Florence, Italy

In recent years, in all agri-food sectors, consumers have shown they are increasingly sensitive to environmental issues, directing their portfolios accordingly. There has been a change of course from conventional practices of vineyard management and winemaking to more environmentally friendly techniques such as organic and biodynamic farming. 

The aim of this study was to propose a methodological approach to evaluate the impact of different production processes (conventional, organic and biodynamic) on the intrinsic and perceived quality of a PDO wine and the relation with the environmental impact in terms of CO2 production.

Do the researchers answer the question? Is it possible to increase sustainability of vineyard management and winemaking processes maintaining typicality?

Video of Valentina Canuti's speech at Enoforum USA 2022 (May 11 2022)

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Published on 02/05/2023
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