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Role of vineyard practices in generating and mitigating greenhouse gas emissions
Author(s) -
Longbottom M.L.,
Petrie P.R.
Publication year - 2015
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12197
Subject(s) - greenhouse gas , environmental science , vineyard , agriculture , carbon sequestration , nitrous oxide , viticulture , climate change , environmental protection , wine , carbon dioxide , chemistry , geography , biology , ecology , archaeology , food science , organic chemistry
Climate change is expected to have a significant impact on the wine industry, and as an industry, it is critical that practices are evaluated to ensure opportunities to mitigate greenhouse gas ( GHG ) emissions are identified. Data from A ustralian vineyards were examined and compared with international data to identify the sources of GHG emissions in viticulture. These were also compared with other annual and perennial agricultural crops to evaluate the relative emissions from viticulture. Fuel and electricity use are significant contributors to the total GHG emissions from viticulture (approximately 98%), with nitrous oxide emissions being low. The greatest opportunity to reduce GHG emissions from viticulture is the reduction of carbon‐based energy sources. Nitrous oxide emissions may be further reduced by modifying the timing of nitrogen fertiliser application. Soil carbon sequestration opportunities also exist, namely compost and mulch application; however, increase in soil carbon is only expected after many years of treatment.