Environmental benefits of ozonated water for sustainable grapevine disease control: A life cycle and carbon sequestration analysis

The oxidative capacity of ozone makes it a highly effective biocide, widely used in the food and processing industry, as well as in drinking water plants. In a context of tighter restrictions on the use of synthetic plant protection products at the regulatory level, wineries are looking for alternative methods to control diseases, making the application of ozonated water an option to consider. To determine the environmental sustainability of this alternative vineyard disease control treatment, an environmental impact assessment was conducted using the Life Cycle Assessment (LCA) methodology. The assessment was carried out in a vineyard located in the D.O. Rías Baixas of Galicia, located in northwestern Spain. The analysis was conducted on the basis of two functional units: i) 1 kg of grapes and ii) 1 ha of land managed and using a cradle-to-gate boundary system. Ten impact categories were assessed using the ReCiPe method, except for the water scarcity indicator, which was quantified using AWARE. The environmental sustainability of the vineyard was further analyzed by measuring its carbon sequestration potential to obtain a more complete environmental profile. The RothC-26.3 model was chosen to estimate absolute carbon sequestration and annual sequestration rate from 2020 to 2040. Since the ozone-only scenarios lost all harvest, no environmental assessment was performed for such scenarios. For the remaining scenarios, the findings suggest that those using a combination of ozonated water and fungicides have the worst environmental performance due to notable reductions in grape yield and more frequent disease control interventions, particularly in certain scenarios. When evaluating environmental performance per hectare of land managed, the scenario using ozonated water with a limited number of disease control interventions exhibited the most favorable environmental profile, primarily due to reduced use of fungicides and disease control passes. In addition, the main contributors to the vineyard environmental profile identified were diesel fuel combustion during field operations, fertilizer use and production, and irrigation. In addition, the research indicates that the vineyard sequesters carbon annually, but this alone is insufficient to offset its greenhouse gas emissions. However, it is estimated that through the application of more appropriate soil management practices, the vineyard could achieve carbon neutrality and potentially increase soil carbon stocks over time. • The environmental impact of replacing agrochemicals with ozone has been analyzed. • Carbon sequestration was estimated to obtain a more complete environmental profile. • Ozone led to worse profile due to reduced yields and more treatment interventions. • Current vineyards' annual carbon sequestration is insufficient to offset emissions. • Vineyard could achieve carbon neutrality with improved soil management practices.