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…

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

Study of the content of amino acids and biogenic amines in sparkling red wines

The production of red sparkling wines is lower in Spain in comparison with the winemaking of white or rosé sparkling wines. In red sparkling wine processing it is essential to obtain suitable base wines that should have moderate alcohol content, high acidity, good color values, an adequate mouth-feel and a sweet tannin. Grapes for sparkling wine production have to be harvested at low maturity stages, with lower alcohol contents and higher acidities, which will that the phenolic maturity of the grapes is also low, showing green tannins. This paper analyses different treatments in order to minimize these inconveniences: cold maceration-prefermentation and delestage to elaborate the grapes with lower maturity, must nanofiltration, and the partial osmosis of the wines made from grapes with an adequate maturity degree.

Improved analysis of isomeric polyphenol dimers using the 4th dimension of trapped ion mobility spectrometry – mass spectrometry

Dehydrodicatechins have recently received attention as oxidation markers especially in grapes and wine. Their analysis mainly uses LC-MS/MS which is able to differentiate them from their natural isomers (dimeric procyanidins), based on specific fragments

Les micro-zones et les technologies traditionnelles de la viniculture en Géorgie

La Géorgie est un pays d’une tradition très ancienne de viticulture et de viniculture. Là, dans les micro zones spécifiques, en précisant le lieu on produit de différents types du vin d’une

The origin and the discovery of “terroir”

Le mot “terroir” dérive du latin “terra”, mais déjà les Romains l’indiquaient comme “locus” ou”loci”, c’est-à-dire un lieu ayant le “genius”destiné à la production d’un produit d’excellente qualité.