Terroir 2016 banner
IVES 9 IVES Conference Series 9 Climate change and economic challenge – strategies for vinegrowers, winemakers and wine estates

Climate change and economic challenge – strategies for vinegrowers, winemakers and wine estates

Abstract

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production. With global warming new production areas are suitable for cultivation of vines with new people embarking on viticulture, preventive relocations are underway as well as land purchases which are anticipated future potential, cultivation practices evolve… A shift towards the poles (north and south) begins to be observed.

The people in charge of wine estates (winemakers, owners, managers,…) have to adjust continually to the impacts of climate change, a key and permanent concern today. In the vineyard as in the winery or in cellars adaptation is unceasing. Moreover, important observations of temporal and spatial variability of climate require unending monitoring in the vineyard, operations vital and costly in time. Simultaneously a strong spatial variability of climate on tight spaces requires responsiveness of winemakers in their plots because of high differences caused by local conditions (topography, soil, subsoil …) both in the short and medium term.

For wineries individual adjustment strategies, although still implemented through the centuries have become essential or crucial to the future of the working tool. The wide variety of situations (climatic, geographical, economic …) require new decisions to protect properties from incidents and accidents; the consequences of climate may jeopardize the survival of the wine estates especially the small ones (coverage risks, geographic diversification …). An individual or collective supervision is required to avoid uprooting of vines followed by losses and shortfalls in earnings over several years. Some recent situations are given as examples; they essentially concern familial estates in Burgundy from the vineyard to the choice of the type of produced wines.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Marie-Claude PICHERY

Laboratoire d’Economie de Dijon (LEDi), Pôle d’Economie et Gestion, BP 26611, F 21066 DIJON Cedex, France

Contact the author

Keywords

climate change, grape, strategies, vignerons, vines, wine, winemakers

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Terroir zoning in appellation campo de borja (northeast Spain): Preliminary results

The components and methodology for characterization of the terroir have been described by Gómez-Miguel & Sotés (1993-2014, 2003) and Gómez-Miguel (2011) taking into account the full range of environmental factors (i.e: climate, lithology, vegetation, topography, soils, altitude, etc.), landscape variables (derived from photo-interpretation and a digital elevation model), and specific variables to the country’s viticulture (i.e: size and distribution of the vineyards, varieties, phenology, productivity, quality, designation regulations, etc.).

Volatile compounds production during ripening of cv. “Sangiovese” grapes from different terroir

“Sangiovese” (Vitis vinifera L. sativa cv. Sangiovese) is the main grape variety to be established in Italy, being the only country in Europe where this grape is commonly found.

Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.

Simultaneous monitoring of dissolved CO2 and collar from Rosé sparkling wine glasses: the impact of yeast macromolecules

Champagne or sparkling wines elaborated through the same traditional method, which consists in two major yeast-fermented steps, typically hold about 10 to 12 g/L of dissolved CO2 after the second fermentation in a closed bottle. Hundreds of molecules and macromolecules originating from grape and yeast cohabit with dissolved CO2; they are essential compounds contributing to many organoleptic characteristics (effervescence, foam, aroma, taste, colour…). Indeed, the second alcoholic fermentation and the maturation on lees (which may last from 12 months up to several years) both induce various quantitative and qualitative changes in the wine through the action of yeast, as listed hereafter: development of aromas during aging on lees, release of nitrogen compounds during autolysis and release of macromolecules (polysaccharides, lipids, nucleic acids) in wine.

Satellite imagery : a tool for large scale vineyard management

Remote sensing, using Near Infra Red wavelength, can characterize within-vineyard variability using vegetation index. Between 2007 and 2009, a study was led on the vineyards of a cooperative winery, in Fitou area (France) aiming at characterizing vineyard oenological potential. A vegetation index, green leaf cover, developed on crops (wheat, rice, corn…) was implemented on vineyards.