Terroir 2016 banner
IVES 9 IVES Conference Series 9 Which risk assessment of water quality in pdo vineyards in Burgundy (France)?

Which risk assessment of water quality in pdo vineyards in Burgundy (France)?

Abstract

To meet the demand of assessment tool of water managers we adapted to the vine production the INDIGO® method to developed initially for arable farming at the field scale. This article aims to assess the quality of water in Burgundy areas where viticulture is pointed out to downgrade quality of surface water and groundwater. Knowing production practices at field scale allow locating where changes of production practices could upgrade surface water and groundwater quality.

INDIGO® I-phy indicator of sustainability were built based on different aggregation methods of winegrowers practices and field characteristics with a mark between 0 (risk maximum) and 10 (no risk) and 7 is the acceptable limit for environment. Water modules of I-Phy were tested in three PDO vineyards in Burgundy, in two climate conditions (2011 and 2012). Calculations have been done for I-phy indicator and groundwater (ESO) and surface water (ESU) modules on 32 fields, equally distributed in very high quality and regular quality PDO areas and in integrated or organic/biodynamic systems.

The results lead us to assess water pollution risk in different vineyard conditions. Global risk for environment is low: a very few fields under 7: 6 in 2011 and 7 in 2012 which one field under 3. Most of the global risky fields are in PDO-Rully area.

ESO risk is higher than ESU risk for almost all the fields in the 3 PDO areas. There are 4 reasons explaining the results: (i) active ingredients in used pesticides, even for organic. Active ingredient are classed R50/53. (ii) rate of the active ingredient. (iii) vine growing period of application. (iv) at least, the slope of the fields, the length of the rows, the proximity of a river and the rate of clay in the soil are also important risk factors for ESO risk. Winegrowers in Burgundy are aware of ESO risk and already manage to reduce rate of pesticides and chose the right moment to treat the vine according to the field characteristics.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Marie THIOLLET-SCHOLTUS (1), Katia PIDORENKO (2), Claire PERNET (2)

(1) INRA – SAD – UR-0055-ASTER, 28, rue de Herrlisheim 68000 Colmar France
(2) BIVB, 16, rue du 16e chasseur, 21200 Beaune, France

Contact the author

Keywords

Practices, PDO vineyards, groundwater quality, surface water quality, environmental assessment, INDIGO®

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Identification of compounds produced by reactions of flavonoids and acetaldehyde in wine

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.

The chances for using non-saccharomyces wine yeasts for a sustainable winemaking

Climate changes and the trend towards organic and more sustainable winemaking highlighted the need to use biological methodologies. The reduction in the use of SO2, the need of the reduction of ethanol content of wines and the now need to reduce or eliminate chemical phytosanitary products, have prompted the search for alternative practices.

Nucleophilic fraction to estimate the antioxidant activity of inactivated yeast derivates

Oxidation in wine is mostly related to the Michael addition of nucleophiles on two quinones formed from the oxidation of ortho-diphenols. In wine this mechanism is responsible for the increase of the yellow hue and aroma loss. Glutathione exerts its antioxidant activity throughout its competitive addition onto quinones, but many other compounds can have the same behavior: sulfanyl
compounds, amino acids, etc. Addition of yeast derivates during the winemaking process can increase the level of those nucleophilic compounds and then confer to the wine a higher resistance

Grape and wine quality of terraced local variety Pinela (Vitis vinifera L.) under different water management

Climate change is driving global temperatures up together with a reduction of rainfall, posing a risk to grape yields, wine quality, and threatening the historical viticulture areas of Europe.

La caracterización de los moscateles

Ya en 1964 GIOVANNI DALMASSO et alii describiendo el Moscato bianco (12) ponían de manifiesto la dificultad realmente ardua en descubrir “si no todas, por lo menos las más importantes variedades que llevan el nombre de Moscateles