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Part I: Winery AssessmentsA Methodological Proposal for Corporate Carbon Footprint and its Application to a Wine-Producing Company in Galicia, Spain; Adolfo Carballo Penela, Maria do Carme Garcia-Negro, and Juan Luis Domenech Quesada Environmental Impacts of Consumption of Australian Red Wine in the UK; David Amienyo, Cecil Camilleri, and Adisa AzapagicPart II: Factors That Impact the Quest for Sustainable EnologyMultistarter from Organic Viticulture for Red Wine Montepulciano d'Abruzzo Production; Giovanna Suzzi, Maria Schirone, Manuel Sergi, Rosa Maria Marianella, Giuseppe Fasoli, Irene Aguzzi, and Rosanna TofaloWinery Wastewater Treatment: Evaluation of the Air Micro-Bubble Bioreactor Performance; Margarida Oliveira and Elizabeth DuarteThe Importance of Considering Product Loss Rates in Life Cycle Assessment: The Example of Closure Systems for Bottled Wine; Anna Kounina, Elisa Tatti, Sebastien Humbert, Richard Pfister, Amanda Pike, Jean-Francois Menard, Yves Loerincik, and Olivier JollietInfluence of Winemaking Practices on the Characteristics of Winery Wastewater and Water Usage of Wineries; A. Conradie, G.O. Sigge, and T.E. CloeteEco-Premium or Eco-Penalty? Eco-Labels and Quality in the Organic Wine Market; Magali Delmas and Neil LessemDeterminants of Willingness-to-Pay for Sustainable Wine: Evidence From Experimental Auctions; Riccardo VecchioSustainable Certification for Future Generations: The Case of Family Business; Magali A. Delmas and Olivier GergaudAn Integrated Sustainable Business and Development System: Thoughts and Opinions; Rachel J. C. ChenIndex
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