Professional Documents
Culture Documents
Final Project WINE IND
Final Project WINE IND
OF WINE INDUSTRY
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Project Report on
ENVIRONMENTAL MANAGEMENT
On
ENVIRONMENTAL IMPACT OF WINE INDUSTRY
Submitted To:
PROF. LEENA NANDANWAR
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Group Members
Name Roll No
Alpesh Darji 04
Brijesh Shah 31
Dhaval Pandya 36
Jaykanth Kasthuri 50
Karan Shrimankar 51
Larin Patel 62
Mohammad Khoje 74
Nitin Jain 93
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INTRODUCTION
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process will begin to extract colouring and tannins of the skins and seeds, giving wine
its colour. Fermentation commences by adding the juices and skins together, which
contain natural yeasts then producing alcohol and carbon dioxide. Henceforth, the wine
is then introduced into a series of processes called clarifying where the skins and other
debris are filtered, fined and kept at constant temperature. Hereafter wine undergoes
measures to ensure that the wine will not spoil and produce haze, called stabilization by
addition of chemicals and constant temperature storage. Wine must then be aged for
some time, in a process named aging, and thereafter bottled and transported to the end
user. The whole process can take considerable time, from several months to years
depending upon the degree of quality to be achieved.
OBJECTIVE
From the details and data associated with the production cycle in the wine production
industry, a life cycle assessment shall provide information on relevant impacts to
environment, human health and more of wine production. The contributions of each
sub-process is of great importance in order to classify wine and know the areas which
create the most problems, to be later compared and discussed about with further
context to a new type of wine, ecological wine or organic wine.
Subsequent to the investigation into the life cycle of regular wine production, the
ecological variety will be compared, not with numbers, but by the areas which it employs
as a way to reduce impacts to the environment. Shortcomings in the process of regular
wine will be thus compared with areas of highlight for ecological wine, and the efficiency
of each stage justified. Therefore, the following report wishes to conduct an assessment
of whether or not an ecological product, such as wine, is truly more sustainable or
comparatively equal to its normal counterpart. The report also aims to identify whether
the labelling of “ecological” wine is fair to class, while the regular wine will be compared,
in turn, to assess its impacts and possible similarities with an ecological product.
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In retrospect, the specific aims of this report shall include:
Extent at which activities consume energy and introduce
emissions in wine production.
Identify the crucial activities/stages in the wine production
which establish the largest impacts.
Classify which activities ecological wine aims to explore to
reduce impacts.
Judge the true nature of ecological wine in respect to
regular wine
Vineyard- The farm where wine grapes are grown for wine
production.
Wine grapes- Special grapes used for wine production .
Viticulture- The science, cultivation and study of grape
growing.
Fermentation- The process by which grape sugar turns into
alcohol and carbon dioxide.
Winery- A winery is a facility where fruit, usually grapes, is
processed into wine. Some wineries are located on the same
site as the vineyard whose grapes they process, while others
process grapes they purchase from vineyards many away
from their production site.
Clarification- umbrella term for a host of processes designed
to ensure wine is crystal clear, including fining, filtration and
refrigeration.
Treading(Crushing)- an important winemaking operation
involving literally pressing the juice (white wines) or
astringent press wine out of the skins.
Stabilization- umbrella term for all the winemaking
operations designed to stop wines developing a fault in
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bottle such as a haze, cloud or fizz, no matter what the
storage conditions. It is practiced most brutally on everyday
wines.
VITICULTURE
Viticulture (from the Latin word for vine) is the science, production
and study of grapes which deals with the series of events that occur
in the vineyard. When the grapes are used for winemaking, it is
also known as viniculture. It is one branch of the science of
horticulture.
While the native territory of Vitis vinifera, the common grape vine, is
a band of area from Western Europe to the Persian shores of the
Caspian Sea, the vine has demonstrated high levels of adaptability
and will sometimes mutate to accommodate a new environment
after its introduction. Because of this Viticulture can be found on
every continent except Antarctica.
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Process
After the harvest, the grapes are crushed and allowed to ferment.
Red wine is made from the must (pulp) of red or black grapes that
undergo fermentation together with the grape skins, while white
wine is usually made by fermenting juice pressed from white
grapes, but can also be made from must extracted from red grapes
with minimal contact with the grapes' skins. Rosé wines are made
from red grapes where the juice is allowed to stay in contact with
the dark skins long enough to pick up a pinkish color, but little of the
tannins contained in the skins.
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Variations on the above procedure exist. With sparkling wines such
as Champagne, an additional fermentation takes place inside the
bottle, trapping carbon dioxide and creating the characteristic
bubbles. Sweet wines are made by ensuring that some residual
sugar remains after fermentation is completed. This can be done by
harvesting late (late harvest wine), freezing the grapes to
concentrate the sugar (ice wine), or adding a substance to kill the
remaining yeast before fermentation is completed; for example,
high proof brandy is added when making port wine. In other cases
the winemaker may choose to hold back some of the sweet grape
juice and add it to the wine after the fermentation is done, a
technique known as süssreserve.
The grapes
Crushing and primary fermentation
Pressing
Pigeage
Malolactic fermentation
Laboratory tests
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Blending and fining
Preservatives
Filtration
Bottling
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SWOT Analysis
Strengths Weaknesses
Youth are craving an alternative to 400 million persons are 18 years old or
hard liquors and developing a more younger.
refined taste.
Poor awareness of wine and infrastructure.
Wine is becoming more acceptable
to women and youth.
Opportunities Threats
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Present Scenario of wine industry in India
This paper reviews the nascent Indian wine industry in terms of the
area, production and marketing of wines in the country.
Approximately 38 wineries are presently operating in the country
with a total production of 6.2 million liters annually. Maharashtra is
leading among the states with 36 wineries and 5.4 million liter
production. Apart from this, 72,000 wine cases are imported mainly
by ITDC, Sansula, Brindco, E & J Gallo and other private
companies. At present 7,62,000 wine cases are sold every year,
which includes 46,000 cases of sparkling wines. Which is in
contrast to the much higher figures of other drinks such as whisky,
brandy and rum sold in the country. Eighty percent of wine
consumption in the country is confined in major cities such as
Mumbai (39%), Delhi (23%), Bangalore (9%) and Goa (9%). There
is growing awareness about the wine as a product in the domestic
market.
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February 2005 Chateau Indage Estate Vineyards - 2002 Chardonnay
March 2005 Rajdheer Wines – Le Vine
April 2005 Flemingo Wines -Cabernet Sauvignon – Shiraz
May 2005 Chateau Indage Estate Vineyards- Omar Khayyam
June 2005 ND Wines - 2003 Sauvignon Blanc
July 2005 Chateau Indage Estate Vineyards – 2004 Cabernet Sauvignon
August 2005 Sailo Wines 2002 Red wine
September 2005 Flemingo Wines – 2004 Sauvignon Blanc – Chenin Blanc(A blend)
October 2005 Chateau Indage Estate Vineyards – 2005 Shiraz
November 2005 Grover Vineyards- 2003 Cabernet Sauvignon – Shiraz ( A blend)
January 2006 Mountain View-2005 Chenin Blanc (A Dessert Wine)
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4. To impart wine blending techniques.
Both the Indian wine market and the indigenous wine industry are
in their nascent stages, but growing by leaps and bounds. Fifteen
years ago there was no locally made wine that was drinkable. Now
there are three significant wine makers, all family-owned
businesses, the Chougules, the Grovers and the Samants. There is
also great interest in wine makers from France, Italy, Australia,
South Africa, America, and Chile to enter the Indian market.
During the year 2005, the total annual production of wine in India
was 6.214 million litres, out of this 5.4 million litres is produced in
Maharashtra alone that comprises 2.54 million litres of red wines,
2.69 million litres of white wines, 0.15 million litres of sparkling and
0.036 million litres of rosae wines. This is a very small fraction as
compared to world’s annual production of 32,000 million litres. The
country also imports 72,000 wine cases (9 litres/case) in a year
where 32,000 cases are bottled in origin and remaining 0.36 m
litres are imported in bulk flexi bags and subsequently bottled by
Indian wineries. Besides this, about 12,000 –15,000 wine cases are
sold through gray market.
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With the government planning to showcase “Wines of India” across
the globe. The Agricultural and Processed Food Products Export
Development Authority (APEDA) are working out the strategy and
the campaign will be finalized soon. India has recently received its
first order for wine exports to the US and Indian wines were also
being served in restaurants - both Indian and Western.
Approximately 0.1 million litre of wine is exporting to France, Italy,
Germany, USA, NewYork, U.K. and Singapore from Maharashtra
state.
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Table wines account for 85 per cent of the market and expensive
varieties of vintage wines account for the remaining 15 per cent.
However, as compared to other wine-producing nations, the
domestic wine consumption is very low. Indian wines have to go a
long way to gain recognizable positions in the world.
The flip side of the industry is that of the 762,440 cases sold every
year, only 46,000 cases of sparkling wine and champagne are
consumed in India. In contrast the figures of other drinks are: 37
million cases of whisky, 11 million cases of brandy and nine million
cases of rum. Industry officials believe that the market will grow
rapidly once the government drops import duties on bulk (currently
at 108 per cent) and on bottled wines
One of the other reasons why wine drinking has not caught on is
that quality wines are priced relatively high. Since the volumes are
low, production costs are high, as are taxes. In all hot countries
relatively new to wine, both local and imported wines are clearly
extremely vulnerable to poor storage and transport conditions. The
main constraint in achieving the quality goal is the fact that the
quality compliance is very poor among the wine manufacturers.
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Indigenous Wine Production
Chateau Indage
Grover Vineyards
Fifteen years ago, the Grovers took on the task of reviving wine
drinking in India. The company, together with Mr. George Vesselle
accepted the immense challenge of growing for the first time
French varieties of grapes, suitable for wine production in India.
Grover Vineyards is jointly owned by Kanwal Grover and Veuve
Cliquot. Kanwal Grover is advised by two top French winemakers,
Michel Rolland and Georges Vesselle. The vineyards are planted at
2,000 feet above sea level and some varieties can produce two
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crops a year. Still white and red wines from Bangalore Purple,
Cabernet Sauvignon, Shiraz and Thompson seedless grapes are
made under the supervision of winemaker Bruno Yvon. The white is
medium-dry and fairly bland; the red is cabernet-style with good
depth of fruit.
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Sula Vineyards
The most recent entrant into the Indian wine market is Sula,
complete with labels of almost California sophistication. This winery
was started in 1998 and setup about seven years ago near the
town of Nashik, 200 km north-east of Mumbai, at an altitude of 600
metres, by Mr. Rajiv Samant, a Stanford trained software engineer
and a returnee from Silicon Valley, USA. Initially, he was trying to
plant Alphonso mango trees, but he found that his land near
Gangapur Lake is similar to Napa valley in the USA. He, then,
turned to viticulture and wine making. He built a winery with the
help of Mr. Kerry Damskey, a wine maker from Sonama county in
California and planted Chenin Blanc and other wine varieties. The
winery was designed by Mr. Rahul Mehrotra, Mumbai’s leading
architect.
The Sula winery is growing rapidly during the last few years, which
actually indicates the potential of Indian wine industry. The annual
turnover has increased from Rs 55 million in 2002-03 to Rs 180
million in 2004-05. The sales have increased from 20,000 cases in
2002-03 to 70,000 cases in 2004-05, out of which 4700 cases were
exported. The company plans to sale over 1 million bottles abroad,
during 2005-06, for which they have doubled their annual capacity
from 0.75 million litres to 1.5 million litres.
Sula Brut, Sula Seco and Sauvignon Blanc will be some welcome
additions to India’s smarter wine list. Sula wines are available in
finest hotels and restaurants in India, which includes premier hotel
chains like J.W. Marriott, Grand Hyatt and Taj Hotels. The company
feel proud to mention that their wines are available at ‘Lavinia’ the
France’s largest wine shop and are imported by ‘M/s Gaja
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Distribuzione’ of Italy, who also produces Italy’s most famous
eponymous wines. Sula wines have been exported to US, UK,
France, Italy, Canada and Ireland.
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Major Wine markets of the World
Classification of Wine
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Depending on the grape variety and wine-making technique, wines
can be white, red, or pink in color. Most table wines are fermented
until they are dry i.e, all the grape sugar has been turned to alcohol
by the yeast. Slightly sweet or off-dry wines are made by stopping
the fermentation before all the sugar is gone or by adding grape
juice back to the wine afterwards.
Oak wood vats and barrels are required to mature good wines. This
is a very expensive input for any winery since such material can
only be imported from European continent and other countries. Use
of large vats is difficult due to high temperatures in tropical region.
Hence small barrels are used by some big wineries in temperature
controlled rooms to mature high value wines (Photo). Sparkling
wines are prepared by only big wineries so far. Special kind of
bottles sustaining high pressure of trapped gas and special device
to gradually tilt the bottles during secondary fermentation are
imported. Wine bottles, corks, labels and silver foils are also
imported from outside India.
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IMPACT CATEGORIES AND IMPACT ASSESSMENT METHODS
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The model of the wine life cycle includes several sources of
information for recourse and emissions datasets. Two main sources
of information for inventory procedure should be distinguished:
Automatically included resources and emissions from
databases of SimaPro 6.0 (for instance pollution and resources
for irrigation, land filling etc.)
Information gathered through analyzing and calculations of
environmental reports from European (Italy, France, Spain, and
Sweden), American and Australian companies.
The resources and emissions used in the model create and relate
to all above mentioned environmental impact categories. Here only
groups of resources and emissions relevant are indicated to
distinguish different process stages:
service data group (transport, packaging of wine and washing of
bottles)
product data group (production of 1 litre of wine and 1 glass
bottle)
waste data group (recycling and land filling waste scenario).
INPUTS
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The following data table below outlines the extent of the inputs
provided for the production of wine grapes. From the figure, the
name of the input, which includes materials and processes, the
amount used, followed by the SimaPro name, source of
information, SimaPro database and a reference to the calculations
and other relevant information in the Appendix are given.
Subsequent tables for the Winery Activities, Transport and Wine
bottle follow this very same model.
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Electricity France BUWAL
Electricity 0.334 MJ Australia B
B250 250
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PROCESSES AND ASSUMPTIONS
Processes required in the production of wine grapes include chiefly
Irrigating and Fertilizing. Values relevant for these processes were
not found despite their importance in the process. Moreover, their
impacts are accounted for wholly in the EPD and Australian
documents which tabulate emissions, fuel consumption and
electricity required for their employment. Therefore, the processes
at hand and their SimaPro input hold no reference and are simply
affixed to the database to create a more realistic scenario for
vineyard activities. Their data does not include input of fertilizer and
pesticides, so subsequent addition of this was necessary.
(Australian Wine Industry, 2003)
Transportation is also required in the shipment of grapes, various
vineyard chores and machinery used. However, their emissions and
impacts are accounted for in the use of fuels (petrol, diesel, and
LPG) and emissions of CO2, CFC’s and Methane. Therefore, no
transportation mode is accounted for in the data as given.
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The wood which was input into the system is the wood needed for
posts for vineyard structure (i.e. holding up the vines). Values were
obtained once again from the Australian database and based on 1
hectare of vineyard. (Australian Wine Industry, 2003)
OUTPUTS
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0.0806 CAS number-
Oxygen Oxygen EPD A,B
kg 007782-44-7
0.0018 CAS number-
Methane Methane EPD A,B
kg 000074-82-8
0.016
Wood Posts Wood Wastes Australia N/A B
kg
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WINERY ACTIVITIES
INPUTS
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The preceding table shows the inputs from the winery activities.
The data for the winery stage has been collected mainly from
Australian and EPD documents. Of further note, ‘Grapes for Winery’
refers to the datasheet created previously in SimaPro. Inputs to the
system consist nearly of only grapes, different energy sources, SO 2
as additive, water and cleaning products.
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OUTPUTS
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Boxed Wine Strengths and Weaknesses
Wine bottle
A bottle showing the translucent green of many wine bottles
Sizes
Side-by-side comparison of champagne bottles. (L to R) On
ladder: magnum, full, half, quarter. On floor: Balthazar, Salmanazar,
Methuselah, Jeroboam
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INPUTS
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ASSUMPTIONS AND LIMITATIONS FOR BOTTLING
In the bottling process there are some limitations and assumptions
to be made about all of the materials needed for the bottling
process. Subsidiary products (e.g. glue, ink, etc.) are not included
due to absence of information available and the incredibly small
amount of employment of the products respectively. Water
resources are also automatically included in the washing bottles
stage (see Appendix B, Bottling).
Fuels and electricity used to produce input materials are
automatically taken into account of SimaPro Database catalogue
(see Appendix B, Bottling).
Amount of fuel and electricity used for filling of bottles is not
calculated due to avoid the overlapping. Of further note, overall
electricity consumption for Winery Activities includes bottling in its
calculations; therefore it is not necessary to double the amount of
electricity.
OUTPUTS
Quantity and diversity of outputs are not well defined due to lack of
gathered information. There are no outputs from specific
databases. Only a small number of separate outputs from SimaPro
data catalogue are available for the report making. (See Appendix
B)
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TRANSPORTATION PHASE
Transport operations described are associated with transport
between the winery facilities and consumption phases. This stage
covers loading ready bottled wine in La Rochelle, France harbour
and transporting it to Gothenburg, Sweden harbour in a vessel by
sea. Other transport activities which occur from the winery facility to
the harbour and from Gothenburg harbour to secondary consumers
are not included. The former is assumed to have relatively small
environmental effect and therefore is cut off. And the later transport
to secondary consumer was not taken into account because of
difficult variability of local (Swedish) consumer network.
INPUTS
For the modelling of the transport phase only one process stage
from SimaPro is used, to show the shipment process from La
Rochelle to Gothenburg. For this transport by boat, the index
“tonne-kilometres” is applied. The given index is considered as a
multiplication of the distance with the amount (weight) of goods
transported. In the present case the calculations are shown for the
transportation of one bottle of wine in Appendix A, Transport for
further understanding.(Volvo Ocean Race, 2001)
OUTPUTS
There is a wide range of outputs possible from SimaPro Database,
such as emissions to air, water waste (see Appendix B,
Transportation). All emissions are automatically included in the
program and therefore they do not require more specific
calculations or assumptions.
WASTE ACTIVITIES
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Waste activities take place in the final part of the studied life cycle.
They comprise a certain number of waste landfill and recycling
operations and transportation of used wine bottles from consumer
to a disposal phase. It is assumed that waste handling has only
mono outputs locating within the system boundaries. Therefore
allocation procedures are not required for correct calculations.
INPUTS
OUTPUTS/EMISSIONS
There is no need to define specific outputs and additional
calculations for them because in the given case all required outputs
are accounted for from the research in the SimaPro catalogue. The
list of emissions can be founded in Appendix B, Transport.
Life Cycle Assessment: Wine vs. Eco-Wine 17
RESULTS
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WEIGHTING OF IMPACT CATEGORIES FOR WINE LIFE CYCLE
Hereafter, single score analysis was produced to find the
significance of impacts, and moreover their similarities. Based on
the results of the flow diagram, Figure 1 of Appendix C shows the
three main stages, which have relatively similar scale of impacts.
These main stages can be classified as the Wine (1L), Wine Bottle
and Transport stage. Their overall impacts vary from 32.5 % (wine
bottle stage) to 40.9 % (transport). Moreover, the relevant effect of
the recycling process should be taken into account, which accounts
for -11%. Refer to Figure 1 in Appendix C for further review of the
preceding discussion.
Given that fossil fuels account for the largest impact in the life cycle
for the wine production, the relative magnitude of the processes
impact on fossil fuel consumption was subsequently measured.
Figure 2 of Appendix C illustrates the wine production
flow chart for fossil fuels. The figure should help to find where fossil
fuels have high impact source. The main causes are:
Production of crude oil used in transport stage.
Packaging glass production stage.
Vineyard activities, especially irrigation and diesel use and
pesticide production.
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A single score analysis for each main life cycle stage, Wine
production, wine bottle production and transport was then produced
and results can be seen in Figure 4 of Appendix C. In other words,
this single score assessment produces the overall impact of each
aspect. Chiefly, transport by container ship is the most harmful,
probably due to the large transport distances from France to
Sweden. Transport is then followed by wine production and glass
production. It is worth noting that the fossil fuels impact category
remains similar in all the stages, while respiratory inorganics and
climate change categories make the difference in transport and
wine production respectively.
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Why the Wine Industry Should Care About Global Warming
"If you increase carbon dioxide (CO 2), you increase the rate of
photosynthesis. If the phenology of budburst shifts, it will affect the
end quality; veraison will begin in the beginning of July." Seguin
concluded that total warming is greater over continents, hence, the
greater effect upon the Northern Hemisphere vs. the Southern
Hemisphere. Western Europe winter warming will increase 1 to 2
degrees in France and Spain, 3 to 4 in summer, excepting Portugal:
"It will be difficult to survive in central Spain."
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Seguin noted that Alsace has seen a rise in alcohol level of 2
degrees Celsius over the past three decades, with harvest shifting
from October 1 to September 1. Projections for France by the end
of the 21st century have three weeks more advanced maturing than
what we see currently. With increasingly milder winters, dormancy
will begin earlier as will the ripening rate. Oceanic events, such as
the slowing of the Gulf Stream, will have a greater impact upon
global warming than atmospheric events (such as the emission of
greenhouse gases).
What Seguin did make clear is that there's no turning back: "If we
emit less, there will be more warming; if we emit more, there will be
more warming," he warned.
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subsequently, erosion. The initial vegetation period would advance
by one to two months. With a greater water deficit for an area
already suffering, Sort recommended high-efficiency irrigation
systems in areas not currently being irrigated.
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ALTERNATIVES
The compost use effect then totals to only 2.92% with the analysis
of single scoring of the total eco-wine production stage, which
means a reduction of nearly 20%.
On the other hand, this investigation focuses primarily on the
impact in only the production of eco-wine and tests should be
subsequently run on the overall wine life cycle. According to Figure
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3 in Appendix D and Figure 2 of Appendix C, the output of 1L of
wine based on single scoring analysis sums up to only 32.5% of the
overall impact, compared to 37,2% from producing common wine.
CONCLUSIONS
In regards to the aims set out at the beginning of the study, the
following results were
Obtained from the research the crucial activities, and thus the most
significant impacts were identified.
The conclusions that are drawn from the results are outlined as
follows:
Fossil fuel impact category has, by far, the most significant
impact.
Recycling produces a positive effect.
The three stages (wine production, glass production and
transport) have similar overall impacts.
Transportation creates the largest impact between the three
stages. However, impacts from transportation are relative to
distances. In this case, wine bottles are transported from
France to Sweden, but this does not always hold true in
every case but only for the given specifications. Therefore,
transport should not be our main goal when trying to
decrease the wine’s life cycle impacts.
On the other hand, packaging glass production has a
significant impact. Nevertheless, most of the wine bottles are
recycled at their end of life which alleviates this problem by
balancing the impacts.
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In conclusion, efforts should focus on environmental impacts
associated with the wine production (grape harvesting and
winery activities).
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Wine vs. Eco-Wine production analysis:
In the previous chapter differences between normal wine
and eco-wine have been analysed. The results confirm that
eco-wine is slightly better than normal wine. However, the
assumptions made may not be accurate. It is most likely that
higher amounts of compost have to be used in order to
achieve the same fertilizing efficiency. Besides, some other
kind of inputs apart from natural pest predators could be
needed to control pests.
Ecological wine, although not proven to hold the greatest
decrease in impacts to the environment, holds high regard in
its attempt to alleviate the impacts. The process seems to be
more of a ‘labour of love’ by the vineyard and winery owners,
and therefore embraces a special classification for the
exclusive wine connoisseur.