italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » APPLIED TECHNOLOGY, MARKETS AND PRODUCTION ATTITUDES OF “ORGANIC” WINE PRODUCERS IN EUROPE
  • Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on: 08/06/2021

APPLIED TECHNOLOGY, MARKETS AND PRODUCTION ATTITUDES OF “ORGANIC” WINE PRODUCERS IN EUROPE

Gianni TRIOLI and Cristina MICHELONI- Vinidea and Italian Association of Organic Farming

Within the ORWINE project, a VI FP project funded by EU Commission to obtain scientifically based recommendations for the development of an EU “organic wine” regulation, a wide survey among organic wine producers throughout Europe was carried out at a first instance. The survey was based on a internet questionnaire and a set of in-depth interviews. The survey was first carried out via internet in order to touch as many producers as possible. The questionnaire, composed of a total of about 30 questions, was made available in 5 languages and proposed through several national producer Associations. Most of the hot issues of the internet survey have also been developed in the in-depth interviews, which were run later on 78 producers from 10 different countries. The results define an interesting picture of how presently the European organic wine producers make and sell wine: size of the production units, major clients, export share, most common grape diseases, available equipment, additives and winemaking practices, SO2 management in white and red wines. Moreover, the survey asked for opinions and production philosophy, allowing us to draw a broad picture of the present status of organic wine production in Europe and future regulatory needs and constraints.
Published on 07/25/2007
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:01/15/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,609375