terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 Reducing chemical use in vineyards. Evidence from the analysis of a national demonstration Network

Reducing chemical use in vineyards. Evidence from the analysis of a national demonstration Network

Abstract

Context and purpose of the study –  High quantities of chemicals are applied in the vineyard for pest and disease control. Transition towards low pesticide viticulture is a key issue to improve sustainability. Winegrowers have to gradually change their practices to engage in this transition. This work aims at analysing the pesticide use evolution during transition towards low pesticide vineyards and identify some management options mobilized by winegrowers. To understand the diversity of pathways taken towards agroecological transition, we characterized different types of pesticide use evolution.

Material and methods – We analysed the data from 244 vineyards engaged in a network of French demonstration farms, DEPHY-Farm network, created to promote and assess the implementation of practices to reduce the chemicals in vineyard. The network provides data over a 10-year period across 12 winegrowing regions. To characterize the diversity of pathways taken towards chemicals reduction, the Treatment Frequency Index (TFI) was used. . We described the TFI  evolution of each vineyard using six indicators: the initial TFI at the engagement in the network and final TFI, the intensity of the TFI decrease, two indicators of potential rupture and the slope. A Principal Component Analysis followed by an Ascendant Hierarchical Clustering were performed to build a typology of chemical reduction. In addition, we performed a survey to identify, for each type of evolution, the levers implemented by winegrowers.

Results –  Our results showed that vineyards experienced a chemical reduction of 33% on average related to the decrease of fungicide use. Three types of TFIevolution were identified : the first type represents farms with a high initial TFI and an important reduction of TFI. The second type corresponds to farms with a low TFI when entering the network and that reduced it progressively. The last type represents farms with low initial TFI and without significant chemical evolution.

Depending on the type of TFI evolution, the intensity and the type of changes in fungicides applications and biocontrol used were different. From the surveys, 64 levers implemented by the winegrowers were recorded. The main levers implemented are related to the dose reduction, choice of the product, cessation of herbicides and optimisation of spraying. Cluster 2 Farms mostly redesigned their cropping system while Cluster 3 Farms mostly implemented levers based on a gain in Efficiency.

DOI:

Publication date: June 22, 2023

Issue: GiESCO 2023

Type: Article

Authors

FOUILLET Esther1, RAPIDEL Bruno1, MEROT Anne*1

1ABSys, Univ Montpellier, CIHEAM-IAMM, CIRAD, INRAE, Institut Agro, Montpellier, France

Contact the author*

Keywords

grapevine, innovation, pesticide reduction, agroecology, survey, database, trajectory

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

Úbeda-Aguilera, C., a Callejón, R. M., b Peña-Neira, A c. a Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile b Área de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla. C/ P. García González nº 2, E- 41012. Sevilla. Spain c Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety.

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.