describe the ecological dimensions related to taylor's wines
All the stages of producing wine are resource-demanding processes, as many agriculture and manufacturing industries are. There are two main areas which contribute actively to environmental pollution in the process of making wine: Grape Growing/Viticulture and Production of Wine/Winemaking. Taylor's Wines, just as other wineries, create waste during both of these stages, but they are taking steps in pioneering new, ecologically sustainable measures to ensure the welfare of the environment as they produce wine.
Grape Growing (Viticulture)
Viticulture is similar to agriculture in the ways in which it affects the environment. The cultivation of grapes in vineyards requires nutrient replenishment into the soils; the control of weeds and pests; watering and maintenance of the vines; and harvesting.
Taylor's Wines have addressed these issues all in several ways to ensure the ecological sustainability of their vineyard:
Biodiversity Assessments
Minimisation of Pesticides
Organic Cultivation Practices
Drip Irrigation
Mulching
Taylor's Wines have addressed these issues all in several ways to ensure the ecological sustainability of their vineyard:
Biodiversity Assessments
Minimisation of Pesticides
Organic Cultivation Practices
Drip Irrigation
Mulching
Agrochemical Pollution
The environmental impacts of continuously applying and replenishing stores of fertilisers, pesticides and herbicides is extremely hazardous to the environment. When erosion occurs, and the toxins in herbicides and pesticides are swept away along with the nutrients in fertilisers, it can create a large problem. Nutrients drained into rivers can cause eutrophication; a process where algae and other micro-organisms grow out of proportion in the environment, overtaking the ecosystem. Toxins also have a large impact upon surrounding ecosystems as they bioaccumulate in the food web, lowering fertility, weakening and even killing animals. Especially because Taylor's Wines was established on the banks of the Wakefield River, this becomes a large concern for them, and protecting the ephemeral river is vital for the health of the surrounding vines and ecosystems.
The environmental impacts of continuously applying and replenishing stores of fertilisers, pesticides and herbicides is extremely hazardous to the environment. When erosion occurs, and the toxins in herbicides and pesticides are swept away along with the nutrients in fertilisers, it can create a large problem. Nutrients drained into rivers can cause eutrophication; a process where algae and other micro-organisms grow out of proportion in the environment, overtaking the ecosystem. Toxins also have a large impact upon surrounding ecosystems as they bioaccumulate in the food web, lowering fertility, weakening and even killing animals. Especially because Taylor's Wines was established on the banks of the Wakefield River, this becomes a large concern for them, and protecting the ephemeral river is vital for the health of the surrounding vines and ecosystems.
Organic Cultivation Practices
Taylor's Wines employ practices in their vineyard which reduce the amount of herbicides and fertilisers used within the vineyard. The method they have chosen is to reintroduce sheep to freely roam along the rows of vines. The practice was implemented once again after 25 years in 2009 and has worked well since. The free roaming sheep eat the grass and weeds which grow underneath the grape vines, thereby controlling the population of these weeds. In doing so, fewer herbicides are applied to the vineyard and as a consequence, the environment is exposed to much fewer toxins. Alongside this, the manure of the sheep acts as a natural fertiliser for the vines. Although it can not fully replace synthetic fertilisers, it does reduce the amount needed and helps prevent excess nutrients running off into nearby rivers.
Taylor's Wines employ practices in their vineyard which reduce the amount of herbicides and fertilisers used within the vineyard. The method they have chosen is to reintroduce sheep to freely roam along the rows of vines. The practice was implemented once again after 25 years in 2009 and has worked well since. The free roaming sheep eat the grass and weeds which grow underneath the grape vines, thereby controlling the population of these weeds. In doing so, fewer herbicides are applied to the vineyard and as a consequence, the environment is exposed to much fewer toxins. Alongside this, the manure of the sheep acts as a natural fertiliser for the vines. Although it can not fully replace synthetic fertilisers, it does reduce the amount needed and helps prevent excess nutrients running off into nearby rivers.
Wine Production (Winemaking)
The process of winemaking itself also affects the environment, particularly in the fact that it creates a significant amount of waste and also produces carbon emissions.
To tackle this issue and create an ecologically sustainable winery, Taylor's Wines have adopted several strategies:
Onsite Waste Water Recycling
Recycling
Treatment of Winemaking Residues
Lightweight eco-friendly Glass Bottling
Ammonia Refrigeration
To tackle this issue and create an ecologically sustainable winery, Taylor's Wines have adopted several strategies:
Onsite Waste Water Recycling
Recycling
Treatment of Winemaking Residues
Lightweight eco-friendly Glass Bottling
Ammonia Refrigeration
Energy Use and Greenhouse Emissions
The energy used in the winemaking process is immense. Over 710 Megajoules of energy are used to produce 1000 litres of wine on average in a winery. This, according to a study performed in around 6 years ago, (Selfridge, 2009), causes the winemaking industry to be the most demanding of all food industries in terms of energy use. Around 40-60% of all usage of energy in the winemaking process is for refrigeration. With over 567,588,000 litres of wine produced in South Australia, around 250 000 Gigajoules of energy is consumed in the refrigeration of wine alone. This equates to a significant amount of greenhouse gas emissions, and although South Australia is a leader in renewable energy, still around 50% of the state's energy is from non-renewable sources which are dangerous for the atmosphere and environment. So mitigating energy consumption is vital in addressing ecological sustainability.
The energy used in the winemaking process is immense. Over 710 Megajoules of energy are used to produce 1000 litres of wine on average in a winery. This, according to a study performed in around 6 years ago, (Selfridge, 2009), causes the winemaking industry to be the most demanding of all food industries in terms of energy use. Around 40-60% of all usage of energy in the winemaking process is for refrigeration. With over 567,588,000 litres of wine produced in South Australia, around 250 000 Gigajoules of energy is consumed in the refrigeration of wine alone. This equates to a significant amount of greenhouse gas emissions, and although South Australia is a leader in renewable energy, still around 50% of the state's energy is from non-renewable sources which are dangerous for the atmosphere and environment. So mitigating energy consumption is vital in addressing ecological sustainability.
Ammonia Refrigeration
Refrigeration of wine is where most wineries, including Taylor's Wines use an astounding amount of energy (a set up of a refrigeration winery is shown on the left). Around 60-65% of energy costs for Taylor's Wines comes from this aspect of their winemaking process. And so, to save energy (and as a result, greenhouse emissions), Taylor's Wines have replaced half their refrigeration units with energy efficient ammonia refrigeration. Set in 2012, the project allowed for considerable energy savings, and has reduced the carbon footprint of Taylor's Wines significantly.
Refrigeration of wine is where most wineries, including Taylor's Wines use an astounding amount of energy (a set up of a refrigeration winery is shown on the left). Around 60-65% of energy costs for Taylor's Wines comes from this aspect of their winemaking process. And so, to save energy (and as a result, greenhouse emissions), Taylor's Wines have replaced half their refrigeration units with energy efficient ammonia refrigeration. Set in 2012, the project allowed for considerable energy savings, and has reduced the carbon footprint of Taylor's Wines significantly.