Margalida Ripoll Ferrer

Greenhouse gas emissions,known as the carbon footprint, are a major cause of climate change and the wine industry is working to reduce them. One of the main difficulties is calculating exactly what this carbon footprint is. We will analyze the tools available in the sector and also what measures can help reduce it.

Many consumers look for wines with lower alcohol content. At the same time, some administrations are calling for stricter regulations to control alcohol in wine. At the same time, wineries are investigating ways to offer a product with a much lower alcohol content or even without alcohol, but maintaining quality and characteristics. We will learn about practical cases and reflect on new trends.

The United States is the world's leading consumer of wine and for that, it is a very attractive country as an export destination for Spanish wineries. It is also a very large market, with many particularities and with great differences depending on each area. It is also a destination with a high bureaucratic burden for the import of wine. Sector experts will analyze the specificities of this large market and the administrative process to reach it.

Artificial intelligence is deploying its full potential, also in the wine sector and in the entire process from the vineyard to the consumer. From precision viticulture, to wine sales, through winery production processes, AI is becoming an essential resource. We will analyze the implementation of AI in the sector and analyze the main applications.

The climate emergency conditions the day-to-day life and future strategies of the wine sector. The options for adaptability to climate change are diverse depending on the priorities, dimensions, location and resources of the wineries. What are the main measures that the sector is working on to face present and future climate challenges? We will learn about practical cases of adaptation to the new climate reality.