Terroir 2010 banner
IVES 9 IVES Conference Series 9 Assessment of environmental sustainability of wine growing activity in France

Assessment of environmental sustainability of wine growing activity in France

Abstract

To meet the demand of assessment tool of vine growers and their advisers we adapted to the vine production the INDIGO® method to developed initially for arable farming. This article aims to assess the feasibility and the robustness of the INDIGO® Indicators multi-criteria method of environmental assessment.
INDIGO® indicators of sustainability were built based on different aggregation methods of winegrowers practices and field characteristics. Indicators were tested in Alsace, Champagne, Burgundy, Jura vineyards for northern climate and four vintages (2000, 2001, 2002 and 2003) and Loire Valley vineyards for oceanic climate for 2008 vintage. Four viti-ecological indicators -I-pesticide, I-energy, I-nitrogen and I-organic-matter – were adapted from arable farming. And two viti-ecological indicators – I-soil-cover and I-frost– were created for vineyards. The six indicators were tested in Northern French vineyards and three of them -I-pesticide, I-energy and I-soil-cover- were adapted to oceanic conditions of vineyard production and calculated with 2008 data. INDIGO® viti-ecological indicators were successfully tested in several French vineyards illustrated the large variations between vineyards in rain intensity, fungi attack and winegrowers practices. The results leads us to that these INDIGO® viti-ecological indicators are robust and can be used in all vineyards.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

M. Thiollet-Scholtus , G. Barbeau (1), A. Tonus (1), C. Bockstaller (2)

(1) INRA, UE 1117, UMT Vinitera, F-49070 Beaucouzé, France
(2) INRA, UMR 1121 Nancy-Colmar Agronomie-Environnement, F-68021 Colmar, France

Contact the author

Keywords

Practices, vineyard, environment, assessment, decision aid tool

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Hormonal and associated metabolic changes in susceptible harvest-ripe grapes under asymptomatic and symptomatic Esca disease

Esca complex is a disease affecting grapevine trunks, characterized by the colonization of the wood by xylem-residing fungi (Phaeomoniella chlamydospora, Phaeoacremonium minimum and Fomitiporia mediterranea), and posing significant risks to vineyard longevity since no efficient treatment is available. Despite its prevalence, the mechanisms beyond symptomatic manifestations like interveinal chlorosis and leaf necrosis remain unclear. Preliminary findings indicated a more pronounced metabolic reprogramming in fruits compared to vegetative organs and a putative impact on wine quality by using fruits from symptomatic grapevines.

Stem growth disorder and xylem anatomy modifications during esca pathogenesis in grapevines

Esca is a grapevine vascular disease with detrimental consequences on vineyard yield and longevity. Recently, esca leaf symptom development has been shown to result in the occlusion of xylem vessels by tyloses in leaves and stems, leading to hydraulic failure. However, little is known regarding the response of xylem anatomy and stem growth to esca in different varieties . Here we studied the impact of esca leaf symptom development on grapevine physiology, stem growth, and xylem anatomy in two widespread cultivars, Cabernet sauvignon and Sauvignon blanc.

The sensory profile of astringency: application on Sangiovese wines

One of the main sensory characteristics of red wine is astringency, which can be defined as drying, puckering and roughing of the oral cavity after the exposure to tannin-rich wines. Tannins are the main responsible for the intensity of the sensation as well for the qualitative aspects of astringency. However, the total intensity of the sensation is not sufficient to fully characterize red wine astringency. Thirty-three different subqualities (Gawel et al. 2001) had been generated to describe the complexity of this multi perceptual phenomenon, which includes both tastes, tactile, and flavor sensations. So, how to feel tannins during tasting? In this study, we used a sensory method that combine the training for astringency subqualities with touch-standards and the CATA questions, usually applied in consumer science, to evaluate the astringency subqualities of different typologies of Sangiovese: commercial and experimental wines. Sangiovese wine represents a good model for the study of astringency because it is generally characterized by a high content of low and high molecular weight proantocyanidins. Commercial wines differed for percentage of Sangiovese (80-100 %) grapes used in winemaking and for designation (Toscana TS, Chianti Classico CH, Chianti Riserva CR, Morellino di Scansano MS). The astringency profile of wines changed as the percentage of Sangiovese increased. Positive subqualities as velvet, soft, mouthcoat, and rich highly characterized the Sangiovese wine belonging to TS and CR designations. Moreover, the astringency subqualities related to blending or wood aging, represented the drivers of quality of commercial Sangiovese wines.

The soil biodiversity as a support to environmental sustainability in vineyard

The environmental biodiversity is important to guarantee essential services to the living communities, its richness is a symptom of a minor disturbance and improves he environment biological quality.

Bilan de l’impact des pratiques viticoles sur la qualité biologique des sols

Dans le cadre de TerclimPro 2025, Laure Gontier a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8481