GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Climate change 9 How to develop strategies of adaptation to climate change based on a foresight exercise?

How to develop strategies of adaptation to climate change based on a foresight exercise?

Abstract

Context and purpose of the study ‐ Prospective studies raise a real intellectual interest for those who contribute to them or take cognizance of it. But they are often considered too difficult to operationalize, and most of the prospective exercises are not followed by action plans, particularly at value chain level. To overcome this difficulty in linking the work of experts and the decisions of stakeholder of value chains, a particular effort was made to operationalize the outcomes from a prospective study on the French vine and wine industry in the context of climate change. The approach consisted in collecting and using the feed‐back of professionalsfrom the wine industry about these outcomes to feed a strategic think‐tank and thus allow decision‐makers of the industry “to come back to the present, better equipped to influence it according to [their] intentions and [ their] requirements “(Sébillotte, 2002).

Material and methods ‐ From 2014 to 2016, a foresight exercise was carried out within the framework of the Laccave project, and permitted to design 4 adaptation strategies to climate change (conservative, innovative, nomadic, liberal) and to describe the paths leading to them (Aigrain et al. , 2017). In 2017, six participatory seminars were organized in the main French wine regions: Bordeaux / Cognac, Champagne, Burgundy, Languedoc, Rhône Valley and Alsace. During each of them, between 60 and 100 stakeholders of the industry were invited to discuss in small groups about the issues and consequences of each proposed strategy. Then, they were asked to identify the desirable or threatening nature of these strategies and to make proposals for actions that could promote or prevent their occurrence. All information collected was recorded in the form of verbatim (Aigrain et al., 2018).

Results ‐ From these participatory workshops, the majority favored the development of technical innovations in order to maintain the current location of French vineyards and the value associated with them, while questioning the limits to keep the specificity of each appellation. The positioning vis‐à‐vis the conservative strategy is variable and depends on the regions. The appearance of new viticultural zones is concerning and represents a point of vigilance for the participants. The treatment of these numerous contributions is currently fueling the construction, in France, of a national strategy to adapt the vine and wine sector to climate change

DOI:

Publication date: June 19, 2020

Issue: GiESCO 2019

Type: Article

Authors

Patrick AIGRAIN1, Benjamin BOIS8, Françoise BRUGIERE1, Eric DUCHENE7, Inaki GARCIA de CORTAZAR‐ATAURI6, Jacques GAUTIER2, Eric GIRAUD‐HERAUD5, Roy HAMMOND4, Hervé HANNIN3, Jean‐Marc TOUZARD4, Nathalie OLLAT5

(1) FranceAgriMer Montreuil – France
(2) INAO Montreuil – France
(3) Univ Montpellier, MOISA, Montpellier SupAgro/IHEV, Montpellier – France
(4) Univ Montpellier, Innovation, INRA, Montpellier – France
(5) EGFV, -Bordeaux Sciences Agro INRA Univ. Bordeaux, ISVV Bordeaux I– France
(6) Agroclim, INRA Avignon – France
(7) SVQV, INRA Colmar – France
(8) Université de Bourgogne Dijon – France Corresponding author

Contact the author

Keywords

Climate change, Vine and Wine industry, Adaptation, Foresight exercise, Participative approach

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Study of the evolution of tannins during wine aging by mass spectrometry monitoring of oxidation markers released after chemical depolymerization

Among the many compounds in wine, condensed tannins play an important role in the organoleptic properties of the products; they are partly responsible for astringency, bitterness and also contribute to the color. This research work aims to study the oxidation state of these bio-heteropolymers which is an important lock in the analysis of processed products in order to better control their quality. Indeed, their identification remains at present a challenge because of the large heterogeneity of their degrees of polymerization (DP) based on 4 monomers (epicatechin, catechin, epigallocatechin, epicatechin-3-O-gallate) thus multiplying the number of oxidation products.

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

LC-HRMS data analysis of natural polymer homologue series Application on wine neutral oligosaccharides

Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.

Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing

The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.