Making WINE More Sustainable And Greener – Confronting Climate Change by Tawanda Collins Muzamwese
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IPPING A GLASS OF RED WINE OR WHITE WINE IS A MOMENT OF REMINISCENCE FOR A LOT OF IMBIBERS WORLDWIDE. Occasional sippers and recreational tasters are seized with excitement of the organoleptic properties of their favourite wines. However, rising pressure from environmental protagonists has brought to the fore emerging issues in the winery sector especially related to reduction of greenhouse gas emissions. The environmental impacts of wine making are no longer hidden in the cellars. It is now apparent that there is an increased call on how we can make wine in a more sustainable manner, with less ecological intensity. The green revolution across global economies has reached fever pitch levels to an extent where most products are being traced within their life cycle. Wine is no exception and we can trace many stages which need to be greener. The ancient and traditionally revered practice of wine making has always been known for generating greenhouse gas emissions. The establishment of vineyards requires clearance of large tracts of land, thereby causing deforestation and reduction of carbon sinks. Removal of trees is a major concern in vineyards especially during the early stages of the life cycle. Sustainable wineries are carrying out
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GREEN BUSINESS GAZETTE
afforestation programmes in order to replace the tree stocks that would have been damaged. It is key for wine producers to come alive to the reality of biodiversity loss caused by the activity of growing grapes for wine production. However, the prospects of producing value-added wine, foreign currency from wine exports and employment creation are some of the benefits that cannot be ignored. What is important is to ensure that economic benefits of wine making are balanced with the ecological impact on climate change and other facets of the environment. Water usage in wine making industry is also an issue of concern that needs strategies of sustainable management. In the context of climate change
adaptation, water should be used sparingly to ensure a reduction in water conflicts. Competing uses of water and increased water stress call for a pragmatic approaches in managing water usage in wineries. Nearly 25% of material extracted from grapes will become waste pomace comprising of skins residues, seeds and organic materials and stalks. This organic material can be used for generating energy such as biogas. If left to decompose haphazardly, there is a potential of generating greenhouse gases such as carbon dioxide and methane. Carbon dioxide and methane are well known Greenhouse Gases whose emission is governed by the United National Framework Convention on Climate Change (UNFCCC) as well as the Paris Agreement.
