ECO-PROWINE PROJECT ENVIRONMENTAL AND ECONOMIC IMPACT OF VINEYARD AND WINERY INPUTS

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1 ECO-PROWINE PROJECT ENVIRONMENTAL AND ECONOMIC IMPACT OF VINEYARD AND WINERY INPUTS Gianni TRIOLI, Vinidea(Italy) Infowine.forum Vila Real -June 4, 2014 THE ECO-PROWINE PROJECT "Life Cycle perspective for Low Impact Winemaking and Application in EU of Eco-innovative Technologies" Call: CIP-EIP-Eco-Innovation-2011 Starting date of the project: 3 rd September 2012 Duration: 36 months Coordinator: CIRCE 1

2 ECO-PROWINE PARTNERS 10 Partners 6 EU Countries ECO-PROWINE GOALS The goals of the projects are: To boost the introduction of environmental friendly technologies for viticulture and winemaking To indirectly help EU wine producers to be more competitive in the future and then to increase their global income and profit A label on sustainability is reinforcing the wine sector reducing the negative influence of the European barriers and reinforcing the economical position in a global market. 2

3 ECO-PROWINE OUTPUTS Key outputs: Life Cycle self-assessment tool (Demo version and full version) EU database on use of technological inputs by wineries Set of information on available technologies that can improve environmental performance of wineries) 105 pilot wineries applying the assessment method and implementing new solutions Sustainable Label recognized at EU level, common awarding and managing rules EUROPEAN DATABASE ON WINERY INPUTS QUESTIONNAIRE with 112 questions in 9 sections Enterprise data Productive structure Description of production process General inputs Vineyard management Winemaking Packaging Waste Socio-economic profile LARGE DISTRIBUTION AT EU LEVEL SELECTION AND VERIFICATION DATA 3

4 EUROPEAN DATABASE ON WINERY INPUTS Goal: 105 answers from several EU countries To generate a unique EU database Source of data: invoices, bills, delivery documents etc. Time required to to completely fill the questionnaire: 4 hours (3 for data recovery from documents, 1 for compilation) Reference period: 01/05/ /04/2012 First data elaboration on 70 wineries EU WINERY DATABASE SURVEY UPDATE Preliminary results on 70 wineries 4

5 INPUT QUANTITIES Colonna1 unit MAX AVERAGE STD MEDIAN FUEL g / b 923,1 63,4 131,3 27,1 ORGANIC FERTILIZERS g / b 133,9 14,2 26,8 0,0 INORGANIC FERTILIZERS g / b 86,4 9,5 17,5 0,0 PESTICIDES (Active cmp.) g / b 35,4 2,1 5,6 0,6 CUPPER g / b 8,0 1,2 2,1 0,3 SULFUR g / b 87,3 9,8 14,9 4,5 ELECTRICITY wh / b 1266,5 283,2 280,9 172,8 TAP WATER L / b 28,6 4,4 5,5 3,0 AMMONIA SALTS g / b 1,8 0,2 0,3 0,1 PROTEIN PROCESSING AIDS g / b 14,2 0,4 1,8 0,0 BENTONITE g / b 2,1 0,4 0,6 0,2 ACTIVE DRIED YEASTS g / b 3,2 0,3 0,5 0,2 PLASTIC CLOSURES g / b 69,1 3,1 10,2 0,0 CORKS g / b 12,9 3,0 2,5 3,0 METAL CAPSULES g / b 18,5 2,0 3,4 1,0 GLASS BOTTLES g / b 1000,0 485,8 144,4 497,0 CARDBOARD g / b 122,7 38,7 22,2 33,5 MAIN VINEYARD INPUTS 5

6 ENERGY INPUTS PACKAGING INPUTS 6

7 CO 2 EMISSIONS ECO-PROWINE INDICATORS Climate change Ozone depletion INPUT QUANTITY Human toxicity Photochemical oxidant formation Particulate matter formation Ionising radiation Freshwater eutrophication Marine eutrophication Freshwater ecotoxicity Marine ecotoxicity Terrestrial acidification Terrestrial ecotoxicity Agricultural land occupation Urban land occupation Natural land transformation Water depletion Metal depletion Fossil depletion AIR WATER SOIL GLOBAL INDICATOR 7

8 ENVIRONMENTAL IMPACT AIR: Glass bottles Electricity Cardboard Fuel WATER: Glass bottles Tap water Cardboard Electricity Cupper Fuel SOIL: Glass bottles Cardboard Electricity INPUT COST Packaging inputs = 70% of total input cost (excl. barrel) Glass bottles = 50% of total Vineyard inputs < 15% of total Additives, processing aids, yeasts, nutrients = < 2% of total 8

9 MOST COMMON IMPROVEMENT AXIS REDUCTION OF GLASS BOTTLE WEIGHT CARDBOARD WEIGHT ELECTRICITY NETWORK CONSUMPTION FUEL USE TAP WATER CONSUMPTION CUPPER USE PESTICIDE SPRAYING BEST SUSTAINABLE PRACTICE FOR WINEGROWING - A standard production procedure doesn t exist - every production site has its own priorities ex. Water in dry areas, social impact in underdeveloped regions, etc. - very difficult to suggest specific actions: each reality has its own improvement strategy -differentorganismshavelistedpotentialgoodpracticesto reach specific goals -Eco-Prowinedatabase can help to weighteachfactorand to identify priorities 9

10 GLASS BOTTLE LIGHTWEIGHTING STILL WINES - bottle weight is only defined by marketing strategy -some markets already ask for lighter bottles (Canada, Scandinavia, UK -main glass bottle producers introduced light models (ex. 360 g instead of 410 for standard BDX) - no technical obstacles to reduce bottle glass - sustainability marketing argument SPARKLING WINES -technical lower limit : 550 g? -Champagne : from 900 to 835 g + communication REDUCTION OF CARDBOARD WEIGHT - No role in mechanical strength: resistance is given by the bottle - Important are dimension, shape and inserts, to avoid lateral clash between bottles - Environmental impact and cost are increasing with the quality of the cardboard (serigraphy, coating ) - Cardboard are visible by final consumers only in discounts and sales at winery gate, only waste for supermarket and HoReCa channels 10

11 SAVING ON ELECTRICITY FROM NETWORKS POTENTIAL ENERGY SAVING STRATEGIES -harvest at night or in the coolest hours of the day -prefer centrifugation, decanters, flotation etc. instead of cold settling for juice clarification - avoid extremely low fermentation temperatures -avoid needs of wine heating (ex. co-inoculum MLB) -use insulated tanks for storage in external or warm environments -prefer additives on cold treatment for tartaric stabilization -structure winery in order to maximize wine movements by gravity - REDUCTION OF FUEL USE IN THE VINEYARD POTENTIAL FUEL SAVING STRATEGIES - prefer small machinery -prefer multiple-row treatments - prefer cover crop for soil management -perform multiple functions in the same passage (ex. thinning coupled with pesticide spraying) -reduce number of crop protection treatments by careful monitoring, prediction, natural predators etc. - optimize displacements between vineyard lots - 11

12 AVOID TAP WATER WASTES POTENTIAL STRATEGIES FOR WATER SAVINGS - use (foam) detergents (pollution?) -use floor cleaners machines - increase operators awareness (-30%) -place taps at the end of pipelines -recover, treat, and reuse low pollution waters (new barrels rinse, empty bottles rinse ) -reduce to minimum the volume of water used at bottling without technical breakdown -use pressure sprinklers to wash tanks and floors BE SUSTAINABLE BEYOND ECO-PROWINE Wine production is impacting on environment also by: -vineyard plantings -vineyard machinery - buildings and external areas - winery equipments -promotion (travels, events ) - distribution (airfreight, partially loaded conveyance ) -. which are NOT presently considered in ECO-PROWINE evaluation tool 12

13 CONCLUSIONS ECO-PROWINE database will be an extremely useful tool to better address efforts on sustainability improvements: Single winery: use of the on-line tooland analysisof indexes vs. benchmark Overalldata: a uniquesource of information for R&D and policy makers THANK YOU 13