RESOLUTION CST 1/2008

OIV GUIDELINES FOR SUSTAINABLE VITIVINICULTURE: PRODUCTION, PROCESSING AND PACKAGING OF PRODUCTS

GENERAL ASSEMBLY

Following the proposal of the Scientific and Technical Committee and after learning of the works of the ad hoc group on integrated production and the opinions of Commission I "Viticulture", Commission II "Œnology" and Commission III "Vitivinicultural Economy",

WHEREAS resolution CST 1/2004 establishes guidelines for the production of grapes, wines, spirits and other vine products in accordance with the principles of sustainable development applied to vitiviniculture,

DECIDES to adopt the following guide for implementing environmental sustainability in the vitivinicultural sector.

RECOMMENDS that Member States make reference to this guide as a basis for the development, updating and/or review of national or regional procedures for environmentally sustainable vitiviniculture, principally concerningproduction, processing of grapes in addition to packaging of products.

RECOMMENDS that programs related to the development of sustainable vitiviniculture continue within the OIV, as indicated in the Strategic Plan, for different specific vine products, such as table grapes, raisins, grape juice, vinegar  and spirituous beverages.

RECOMMENDS that in 2010, and subsequently every 3 years,  the  OIV review and revise, as necessary, this guide, taking in consideration the operational experience and feedback from Member countries.

OIV  Sustainable Vitiviniculture Guide: Environmental Issues

INTRODUCTION

Sustainable vitiviniculture is defined by the OIV as a “Global strategy on the scale of the grape production and processing systems, incorporating at the same time the economic sustainability of structures and territories, producing quality products, considering requirements of precision in sustainable viticulture, risks to the environment, products safety and consumer health and valuing of heritage, historical, cultural, ecological and landscape aspects.”

In order to comply with this definition, this document constitutes an implementation guide for environmentally sustainable production in the world vitiviniculture (specifically production, the processing of grapes, in addition to packaging of products) sector, while acknowledging the broader considerations for sustainable production.

1.      GENERAL PRINCIPLES

Activities in the vine and wine sector are highly dependent on natural resources: solar energy, climate, water, soils and the successful integration of these elements with ecological processes. Therefore, protection, and preservation of these natural assets through environmentally sustainable practices are imperative for the long-term viability of vitivinicultural activities.

The following principles constitute a base from which to promote a coordinated and efficient approach to the international vine and wine sector’s commitment to environmental sustainability.

1. The selection of an appropriate environmental sustainability program should be based on the program’s ability to satisfy three aspects of sustainable development: economic, environmental and social sustainability. It is acknowledged that the triple bottom line balance will vary between individual enterprises, and that enterprises will require flexibility in establishing programs of environmental sustainability in their individual operating environments.
2. The development of sustainable activities is based on an environmental risk assessment. Priority should be given to risks of significance in individual geographic regions where wineries and vineyards are located.
3. Environmental risk assessment should consider, but not be limited to:

Site selection (for new vineyards/wineries)	Biodiversity
Variety selection (for new vineyards)	Solid waste
Soil management	Energy use
Water management	Air quality
Wastewater	Neighbouring land use
Human Resource Management	Agrochemical use

4. A process of planning for environmental sustainability activities, implementation of the activities, assessment of their effectiveness and modification of the activity for application in the future should be established to ensure continuous control and improvement.
5. Vine and wine sector environmental sustainability programs should incorporate ‘self-assessment’ and other forms of evaluation to gauge deficiencies and improvements in environmental performance.
6. The improvement of information and education opportunities linked with challenges facing sustainable development about sustainability issues should be undertaken to build overall awareness of the international vine and wine sector.
7. The international vine and wine sector should recognise the importance of intra and inter-sectorial cooperation for natural resource management for sound ecological and social management, including inputs and equipment.

2.      ORGANISATIONAL ISSUES

In compliance with regional, national and international regulations applicable to the vine and wine sector and to agricultural practices, the management of vineyards and wineries (or production/ transformation facilities) should at least include the following steps:

• identification of areas to be protected because of their environmental and landscaping interest and in addition to, if necessary, implementation of improvement measures at the level of the vineyard, wineries, its buildings and facilities;
• regular updating of information on techniques which contribute to sustainable development;
• provision of in-house or external training for personnel in the application of sustainable development techniques relating to environmental issues;
• traceability of interventions and the use of inputs at the various production stages;
• adaptation of work in order to optimise energy use;
• production of a diagnosis, a quantitative inventory and a management plan for effluents and waste, focussing on their reduction, recycling or reusing.

3.      SITE AND INFRASTRUCTURE

All infrastructure, equipment, and services related to vineyard, processing and packaging facility functions should be selected in accordance with continual improvement principles which take into account issues such as the environmental performance of the supplier and optimal use of energy and water , durability  of service  and  item in addition to recycling possibilities.

1. Conception

• Buildings and associated infrastructures should be designed and constructed with due regard to visual and functional compatibility with the local environment, the optimal use of water and the need to minimise pollution and degradation of the environment.
• The cellar, building and installations fitting out should integrate if necessary effluent and waste management.
• Loading and unloading bays and wash-down areas are planned. Sealing materials and fitting out of those impermeable areas should be appropriate for the degree of wear and for occasional risks.
  2. Selection of the site
• Vineyard, and product processing and packaging should be established in full recognition of the adverse aspects linked to proximity to high density housing, and risks linked to mining activity and heavy industry. Likewise, sites which are in regions with hydrographically sensitive drainage basins, high water-table level or risk of flood should be avoided as far as possible.
  3. Construction
• During soil preparation/cultivation for vineyards preparation  and processing and packaging infrastructure, the damage and harmful effects caused to the landscape and environment should be limited insofar as possible.
• The choice of construction material should take into account thermal inertia and insulation in view of optimal energy management. 

4.      INPUTS AND PRODUCTION EQUIPMENT

Input reduction is a fundamental principle of environmentally sustainable production.

Materials and viticultural inputs such as plant protection products and soil conditioners and wine production inputs such as additives, processing aids and packaging materials as mentioned in the Oenological CODEX, should limit environmental impact to a minimum and favour renewable resources. Their use should be restricted to the minimum quantities necessary to achieve the desired outcomes.

Management of processing aid usage, both pre- and post-treatment, is a significant practical issue and should take into account issues of waste reduction, waste storage and its  disposal.

1. Water and energy

• Water and energy required for cultivation, wine production operations and packaging should be limited to the lowest possible through optimisation of infrastructure, equipment and processes with the most water and energy efficiency. In this manner, we limit waste water generation and reduce energy use and chemical inputs.
  2. Equipment
• Vineyard, processing, and product packaging equipment should be designed with due regard to: respect for the product,  safety, and operational efficiency,  particularly with regard to energy, water, hygiene management, noise and environmental pollution reduction.
• Refrigerants should be selected for their low impact potential on the environment (ozone layer, greenhouse gas)

5.      EFFLUENTS AND WASTE

Management of effluent, by-products and waste is a fundamental consideration in environmentally sustainable winemaking. Emphasis should be placed on initiatives for waste reduction at the source and on recovering useful and active materials from waste products, recycling waste components as part of selective management by appropriate supply channels. In general, the elimination of waste and effluents should minimise its impact on the environment and the local community.

The end use of effluents should determine the treatment and the choice of chemicals to be used as disinfectants and cleaning agents.

A regular quantitative and qualitative inventory of by-products and waste facilitates the adaptation of vitivinicultural practices and equipment and the choice of management methods. This inventory is especially important for specific waste (batteries, drainage oil, hydraulic oil).

Emphasis should be placed on limiting the presence of solid matter, separation of by-products of crushing and fermentation such as stalks, skins, seeds and yeast lees, which are important imperatives for sustainability.  In order to facilitate waste recovery or purification, and to minimise the quantity of residual waste or pollutants it is important to limit the presence of solid matter and reduce use of chemicals.

The quantitative and qualitative characterisation of effluents should be based on analytical parameters such as Biological Oxygen Demand (BOD) or Chemical Oxygen Demand (COD), pH and possibly electrical conductivity and Sodium Adsorption Ratio (SAR). This characterisation enables the identification of the treatment required and the optimisation of the choice and capacity of the treatment device or process.

Emphasis should be placed on ensuring optimum waste and by-product management or water treatment and notably suspended particles and sludge.

Areas should be set up downstream for equipment and machine wash-down (tractors, harvesting machines, sprays), as well as fuel separation and water treatment systems in compliance with local environmental regulations.

Handling or washing of mobile equipment near a water-course or sampling site should be avoided.

5.1.      Waste storage and conservation

• Storage and treatment of effluent and solid waste should be carried out in dedicated areas which minimise the risk of their alteration or contamination, either of or by other materials. These areas should be located in a manner which also minimises their sensory impact and pollution potential with respect to the community and landscape.
• Solid waste should be selectively sorted and stored to facilitate its reprocessing, recycling or adapted, low environmental impact disposal.
• Store non-useable or out-of-date phytosanitary products in their original packaging separate from useable products; dispose of them via a supply channel that avoids any risk for the environment.
• Store empty phytosanitary and fertiliser packaging, if necessary rinsed and drained, in a sheltered area limiting the risks for the environment. Packaging must be eliminated in accordance with local regulations.
• Waste soiled by phytosanitary products must be kept in storage facilities for phytosanitary products or in a sheltered place, limiting the risks for humans and the environment.

5.2.      Treatment and recovering

• Separation of contaminated and uncontaminated liquid waste is an essential consideration at all sites. Ideally, design should be adapted to facilitate liquid waste separation and to minimise potential air-borne contamination.
• Effluent treatment systems should be adapted to the size of the processing plant and its peak effluent generation periods. Treatment systems should favour agronomical or biological processes with an efficient use of energy.
• Application of treated wastes in vineyards, orchards and fields should take into account the characteristics of the soil and crops.
• Monitoring of treatment provisions should be carried out based notably on the following criteria:  BOD or COD and pH. On the basis of specific local risks, the monitoring may be complemented by analyses such as: electrical conductivity, sodium absorption ratio.

6.      SUSTAINABLE PRODUCTION APPLIED TO VITICULTURE PRODUCTION OPERATIONS

6.1.      Establishing the vineyard

The following criteria must be followed when establishing a vineyard:

• Determine the viticultural aptitude and potential of the site.
• Before any soil preparation/cultivation, carry out a soil study, taking into account pedological issues.
• Take into account water availability and water protection requirements.
• Ensure, by appropriate installations:
  • Biodiversity maintenance
  • Surface water management in order to limit the risks from run-off and erosion
  • Surface and subsoil drainage
• Eliminate vine stumps and other plant remains likely to contaminate the soil with pathogens.
• If necessary, leave the soil fallow or establish a cover crop for a certain time before replanting always adapted to the local context.
• When required (and permitted), limit to a strict minimum any chemical disinfection of the soil and adapt it to local environmental requirements.
• Establish initial and amended fertilisation methods based on, in particular, representative soil and sub-soil analyses and carry them out according to regional requirements.
• Use plant material (vine type and rootstock) free from serious viral diseases and suitable for the local conditions and the required type of production.
• Choose a vine training system compatible with sustainable production, taking into account the following items:
  • water requirement
  • grape quality
  • soil protection
  • soil potential
  • vine vigour
  • reducing risks of disease
  • application of phytosanitary products
  • density and layout of the vines
  • protection of landscapes values

6.2.      Nutrition

Nutrition should be based on the nutrients exported via the vine and the mineral and organic reserves of the soil:

• fertiliser input should be compatible with the production of quality grapes, the health of the vine, the maintenance of balanced soil fertility and be mindful of the extent of soil exploitation by the root system;
• the quantity and the nature of input should be minimised where possible and be based in particular on a soil and/or plant tissue analysis (basic analysis and regular fertility controls) and observation of plant vigour;
• nitrogen input and the times of application should  be evaluated in relation to the needs of the vine, the quality of the grapes, the green covering or cover cropping technique, the type of soil and the risks of leaching;
• fertilization should be applied according to regional references if they exist, to vine exports and the risks of deficiencies;
• preference should be given to recycling organic nutrients;
• fertilisers or soil conditioners contaminated by substances toxic or dangerous for the environment, such as trace metals, organic micro-pollutants or pathogenic micro-organisms, should be fully controlled;
• foliar top-dressing should be used only to prevent or treat clearly established or clearly anticipated deficiencies.

6.3.      Soil maintenance

Soil maintenance is designed to create optimum conditions for the plant, to prevent erosion, soil compaction, and leaching of nutrients, while promoting biological diversity.

All the appropriate measures to protect the soil against erosion should be taken: green covering, cover cropping, ground coverage or mulches (straw, compost etc), site adaptation, terrace maintenance.

Green covering must be evaluated on the basis of the following items:

• level of precipitation and soil water reserves
• risks of erosion, leaching and soil compaction
• vine training system
• age of the vine
• grape quality and output, in particular the nitrogen content of musts
• frost risk.

Preference should be given to plant coverage of the soil in winter in order to fix nitrogen and prevent losses by leaching and winter erosion.

The technique and the timing of mechanical cultivation should take into account environmental concerns and the prevailing and forecast weather conditions.

The introduction of mulch take into accountthe timely release of nutrients, the risk of fire spreading and the possible presence of potentially toxic elements (trace metals, organic micro-pollutants).

The use of herbicides should be limited to the absolute minimum and their implementation optimised, while emphasising foliar weed control.

Weeding the entire soil surface area should be limited to specific situations (e.g. very low and narrow vines rows, terrace vineyards). 

The weed weeding should be chosen on the basis of effective control, taking into account the energy impact and environmental impact (risk of residue build-up in the soil, soil degradation and contamination of water resources).

6.4.      Irrigation

Recognising OIV Resolution VITI 2/2003 (see Annex 1) for vineyard water management and irrigation programmes, it is recommended to take into account the following items:

• all the techniques for limiting water requirements (tolerance to water stress, farming techniques etc.) should be implemented first and foremost;
• water input should be based on needs related to production objectives (wine grapes, table grapes, raisins) for the vine at the various stages of its development, the type and specific nature of the grape and the requisite wine, taking into account the water balance of each vineyard;
• the risks of environmental impact, in particular in terms of soil salinity and underground water, should be avoided in order to ensure sustainable viticulture;
• preference should be given to irrigation techniques designed to optimise water efficiency, such as micro or drip irrigation, and to considering their effects on the distribution of the root system.
• Similarly, over time evaluation of measures of soil water reserves and vine water status should be prioritised as the basis for determining volume and timing of irrigation water supply.

6.5.      Vine training and canopy management

The best time for winter pruning should be selected according to local climatologic conditions in order to:

• limit contamination risk
• limit pruning wounds and thus reduce the risk of wood rotting diseases. (Resolution VITI 02/2006 )

The vine should be pruned, formed and trained, through canopy management, in order to ensure a good balance between plant development and production.

Canopy management, in particular tying and disbudding operations, should enable satisfactory ventilation of the grapes as well as good penetration of light and phytosanitary products.

6.6.      Pest and Disease Management

1. Basic strategy

The purpose of phytosanitary protection is to effectively protect the vine against pests and diseases, while respecting the environment.

All preventative measures are to be implemented in priority before using direct control methods.

When direct pest control is required, priority should be given to biological or biotechnical control methods. This control should be based on tolerance thresholds, risk assessment and information provided by regional technical services.

Risk assessment should be based on the following items:

• Monitoring (records to be kept)
• The indications of warning services
• Disease forecasting models and risk assessment
• The biological follow-up of diseases and pests

Preventative treatments should be evaluated according to risk potential for developing diseases and pests.

The following preventative measures are invaluable in aiding vine protection (these are also identified by Resolution VITI-OENO 1/2005):

• The use of suitable vine types and rootstocks
• The use of suitable vine training systems
• The choice of crop cultivation methods in order to limit the pressure of diseases and pests (balanced top-dressing, irrigation, canopy management, etc.)
• Soil maintenance (green covering, soil cultivation period)
• Preserving beneficial organisms.

Annual and updated regional information documents, as well as fungal disease forecasting models, if they exist, should be used as the basis for a protection strategy.

Products should be used within the regulatory framework. For the uses mentioned, the licensed dosage and the indicated withholding period (prior to the harvest) should be respected.

The strategy for use of phytosanitary products should be dependent upon the classification of products on the basis of their toxicity and environmental impacts.

The products and quantities used should be those which are compliant with legal restrictions, label guidance and which ensure effective control of pests and diseases, taking into account the following issues:

• The phenological stage and the surface area of the plant to be protected
• Unintended effects on beneficial fauna and non-target organisms
• Toxicity in particular for bees and other beneficial organisms
• Risks of developing resistance
• Risks of water or soil pollution
• Risks of residues in the grapes and wines
• Possible effects on vinification
  2. Handling and application of phytosanitary products

The application technique, the choice and setting of the appliance and the weather conditions should enable optimum and targeted distribution of the plant protection products.

It is recommended to use spraying equipment that reduces the level remaining in the tank and which is easy to clean.

During the handling and application of phytosanitary products, it is specially recommended to:

• Have available a filling area with a system which avoids possible network contamination and a system which limits the risk of accidental overflows or spillage;
• If topographic conditions so allow, rinse the tanks of the spray onto the parcel, then spray the vine with the diluted rinsing water;
• Forbid any handling or washing of the spray equipment near a water-course or sampling site.

Maintenance and calibration of the spray plant equipment should be regularly carried out by the user and, if necessary, it should be periodically tested by an approved procedure.

Techniques and suitable protective equipment should be used by the spray operator in order to avoid any risk of intoxication/contamination associated with the preparation of the mixture and with spraying.

3. Storage of phytosanitary products

The management of phytosanitary products should at least comply with the following recommendations:

• Store products in a clearly identified area specifically reserved for this purpose, aired or ventilated, locked with a key and organised to avoid any contamination or accidents, and in compliance with local regulations.
• Keep phytosanitary products in their original packaging with the label.
• Store non-useable or out-of-date phytosanitary products in their original packaging separate from useable  products;
• Retain safety factsheets for products used.

6.7.      Harvesting

Noting Resolution VITI-OENO 1/2005 vintage operations present some specific challenges with respect to inputs, pollution management of by-products and effluents.

As vintage is a period of intense physical activity, operation of machinery, entry into confined spaces and chemical handling, extra vigilance is required for this reason.

1. Harvesting operations

• The picking temperature and the transport timeframe must take into account limiting energy consumption for transport, heating or cooling of the harvest.
  2. Contamination risks
• Physical cleaning of machine harvesters and other grape handling equipment should be favoured over the use of chemical cleaning agents.  Consideration should be given however to the optimum use of water, as part of the decision making process.
• Solid and liquid by-products of vintage operations should be stored in a manner which minimises the risk of their alteration or contamination and reduction of their environmental impacts pending management or treatment.

7.      SUSTAINABLE PRODUCTION APPLIED TO PRODUCTION, TRANSFORMATION AND PACKAGING OPERATIONS

7.1.      Elaboration, clarification and stabilisation

• Temperature and nutrient regimes during processing of grapes should be adapted taking into account fermentation control, product quality and energy input.
• Operations involving physical processes, such as centrifugation, filtration and heating/cooling or oenological processes should be implemented taking into account hygiene, energy use,  and management of by-products.
• Solid or liquid residues from clarification or stabilisation operations, such as spent filter aid, fining deposits and tartrates should be re-processed wherever possible to recover useful and active materials. Any residues unable to be re-processed should be disposed of in a manner which minimises impacts on the environment and the local community.

7.2.      Conservation and production

• Maturation and aging are generally carried out in either inert containers or wooden vessels. Consideration should be given principally to durability, integrity and possibility of recyclability of material in contact with wine.
• Wooden containers demand particular vigilance with respect to hygiene due to the porous nature of the surfaces in contact with product. Cleaning and sterilisation should favour use of hot water or steam, rather than chemical cleaning or sterilising agents.
• Consideration should be given to ensuring an optimal management of wine conservation materials when their life has ended.

7.3.      Packaging and Warehousing

• Special effort should be made to efficiently manage packaging materials when they are no longer usable.
• The possibility for recycling of packaging elements should be the first option.
• The following material are recyclable and efforts should be made to efficiently manage this waste:
• packaging containers made of glass, plastic, or plastic-lined paper or metal products,
• container seals made of cork, plastic or plastic-coated metal products
• outer packaging, such as capsules, labels and cartons made of plastic, metal or paper-based
• Packaging materials should be minimised while still permitting an optimal conservation and presentation of the product.
• Cleaning and sterilisation of packaging equipment surfaces which come into contact with product should favour physical treatments, such as hot water or steam, rather than utilising chemical cleaning or sterilising agents while taking into account energy consumption and water availability.