Defense and management organization

AOC Cognac: experiments in decarbonation [ODG].

On January 25, 2024, INAO Director Carole Ly, accompanied by the Wine Division and DT APC, visited a distillery and met with representatives of the Bureau National Interprofessionnel du Cognac (BNIC). The visit demonstrated the industry's dynamic approach to environmental issues and the fight against climate change. In particular, the industry presented its strategy for reducing greenhouse gas emissions and the promising initial results of these ambitious initiatives.

Temps de lecture : 2 minutes

Partagez

Mots-clés

Appellation d'origine contrôlée

AOC Cognac

Decarbonation

Durability

Defense and management organization

This visit demonstrated the dynamism of the Cognac sector, both in the vineyards and in the distillery, in terms of the environment and the fight against climate change.
In the vineyards, the new Cognac Environmental Certification (CEC) has just been recognized at level 2 by the French Ministry of Agriculture and Food Sovereignty, after a major development and dialogue effort within the sector. In the distillery, numerous experiments are underway to reduce greenhouse gas emissions and optimize energy consumption. For example, as part of an experiment monitored by the INAO's Scientific, Technical and Innovation Commission (CSTI), it was found that heating wine using a steam-heated exchanger produced eaux de vie of as good a quality as the control product.

To concretize the thinking at work on GHG reduction, discussions also took place around the new innovation evaluation device (IED), which could be an avenue worth exploring to facilitate distillers' appropriation of these new materials.