Adapting viticulture to climate change in the Mediterranean region: Evaluations accounting for spatial differences in the producers-climate interactions

Abstract

Effective adaptation of viticulture to climate change requires impact and response scenarios. Although climate and production impact scenarios are based on the evaluation of a spatially heterogeneous system, conventional response scenarios do not take into account the variation of the producers-climate interactions. These interactions are often extremely heterogeneous and unevenly distributed in space, leading to errors in the needs and adaptation plans, especially in large areas. Here we develop a novel framework for adaptation that considers the heterogeneity of the responses given by producers to climate, and applies the concept to adaptation of viticulture to climate change in the Mediterranean region. We use future climate scenarios at 0.5 ∘ resolution to estimate the adaptation of viticulture by the end of the 21st century. Results suggest that most of the Mediterranean region may urgently need adaptation plans, leading to potential opportunities. By incorporating spatially explicit information on the diversity of viticulture systems, management practices, and climate vulnerability, this approach may contribute to adaptation policy.

Oliviculture and Viticulture Crop Byproducts Use for Peat Partial Substitution for Carnation Production

“…The largest part of 90% of global oliviculture is for olive oil production, with the remaining 10% for table olives [3]. In 2022, the global vineyard total area was estimated to be 7.3 million hectares (mha), with the European Union (EU) accounting for 3.3 million hectares (45%) [4], and Mediterranean countries accounting for 40% of the world's vineyard area, supporting millions of growers and wine employees in the industry [5]. Even though both olive and grapevine crops are perennial and often reach to 70-100 years old (sometimes centuries old) in the same field, the harvesting and preparing of olive oil or grape juice for wine production occurs over a short period of time in both crops, within couple of months every year.…”

Italian winegrowers’ and wine makers’ attitudes toward climate hazards and their strategy of adaptation to the change

“…Thanks to the economic importance and to its historical tradition, the wine sector, more than other agricultural ones, has always been characterised by a strong capacity of autonomous adaptation, due to the high attention of winegrowers to the environment and, specifically, to climate (Battaglini et al, 2009). However, the strong linkages with cultural and market capital calls for a major effort aiming at an adaptation to the increasing difficulties for farmers and producers imposed by an unprecedented changing environment (Fraga et al, 2013b;Santillán et al, 2019). De Salvo et al (2019) highlights how, in the specific case of "climate risks", the adoption of protective measures makes winegrowers more aware of hazard probability, increasing their perception of "residual risk".…”

Valorization of Olive Leaf Polyphenols by Green Extraction and Selective Adsorption on Biochar Derived from Grapevine Pruning Residues

“…Viticulture in the Mediterranean region represents 40% of the total area under grapevine production worldwide [24], generating huge amounts of residues due to agro-technical measures [25]. Pyrolysis is a common decomposition method for biomass under anaerobic conditions and in a temperature range of 300-900 • C [26], representing a potential solution for viticulture biomass valorization by its encouragement of the circular economy.…”