Noemi BEVILACQUA, Massimo MORASSUT, Maria Cecilia SERRA, Francesca CECCHINI; The role of grapevine training system on carbon dioxide emission: a case study; Advanced Materials and Technologies Environmental Sciences; 2020:4(1): 298-307

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Noemi BEVILACQUA, Massimo MORASSUT, Maria Cecilia SERRA, Francesca CECCHINI; The role of grapevine training system on carbon dioxide emission: a case study; Advanced Materials and Technologies Environmental Sciences; 2020:4(1): 298-307

Wine sector is very important agri-food branch and represent a relevant segment of the worldwide economy. Several studies have evaluated the environmental profile of grape and wine production using life cycle assessment (LCA). During viticulture practices and wine production a considerable quantity of residues is generated: woody waste from pruning process, stalks from de-stemmed grapes, pomace (skins and seeds) from pressing, yeast lees from clarification and decanting process. To the aim to estimate the contribution of vitiviniculture by- products in carbon dioxide equivalent emission, this work focuses on the impact due to the grapevine training system on the production of by-products during pruning and winemaking. The Verdicchio white cultivar was trained with two different training systems Cordon Spur and Double Guyot during vintage 2012-2017, in a region of central Italy. Results show that training systems strongly modified yield per plant and per hectare. The grape production and total by-products obtained from vine trained to cordon spur was about the 30% less with respect to total by-products from vine trained to double guyot. The CO2eq emission due the by-products from vine trained with cordon spur system was about 27% less than that trained with to double guyot. This percentage on a global scale could lead to a significant decrease of greenhouse gas. Therefore, we can assess that a modification in training system, compatible with cultivar and terroir in order to reduce the CO2eq emission due to the by- products can represent a good goal to increase the sustainability of the wineries.