Environmental impact of wine industry

Pages: 34 (8321 mots) Publié le: 14 août 2010




Project Report on




Submitted To:

Prof. Leena Nandanwar

MBA Core : Finance

Submission Date : 21th December, 2009.

Group Members

|Name|Roll No |
| | |
|Alpesh Darji |04 |
|Brijesh Shah |31|
|Dhaval Pandya |36 |
|Jaykanth Kasthuri |50 |
|Karan Shrimankar |51 |
|Larin Patel|62 |
|Mohammad Khoje |74 |
|Nitin Jain |93 |


The production of wine is indeed a process of complex nature,from the initial wine grape nurturing at the vineyard to the winery activities to extract the juices from these grapes. To what extent do these activities consume energy and produce emissions, however? In the past this area of beverage production has not come under much scrutiny as far as environmental loads, due to the nature of its resources and production. Therefore, the life cycle of winewill be explored to further detail stages in the process of concern and to provide areas of improvement in account of sustainability to health and the environment.
In recent years, new product on the market, ecological wine (or organic wine) has been emerging with quite rapid success, along with many other organic foods which now see popular demand. But, what exactly makes eco-wine more fashionable?Upon the mere mentioning of the term “eco-wine,” a reaction from many of the general public is of conundrum and concern. This follows by the words, “what is it, and what makes it different?” Consequently, a thrill to learn more ensues. Wine is indeed a drink of luxurious and social status, and the assumption that a particular wine is of environmental concern only adds to the novelty andconversational value associated with its consumption.


Wine production is a technique of great regard and complexity to produce a beverage enjoyed worldwide. The process begins at the vineyard, where wine grapes using special techniques for cultivating and maintaining the crop, depending upon the species of grape and type of wine associated. Thereafter, thegrapes are harvested, upon which they are then either extracted of their juices, called the must, in a process called crushing either mechanically or by treading, the traditional method of basically stepping on the grapes in a large container. Red wines, as described in this report, are fermented with their skins and pips, from which alcohol that is produced during the fermenting process will begin toextract colouring and tannins of the skins and seeds, giving wine its colour. Fermentation commences by adding the juices and skins together, which contain natural yeasts then producing alcohol and carbon dioxide. Henceforth, the wine is then introduced into a series of processes called clarifying where the skins and other debris are filtered, fined and kept at constant temperature. Hereafter...
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