Organic viticulture
The biological viticulture (also organic-biological viticulture , organic viticulture , bio-organic viticulture) and biodynamic viticulture are production methods for the production of grapes and wine , on the basis nature-friendly as possible care measures (floor care, fertilization, plant protection), taking account of the results of ecology and environmental protection .
The product of these cultivation methods is called wine made from grapes from organic or organic cultivation . In the past, the cultivation regulations largely only related to grape production, today to the entire wine production . From the 2012 harvest onwards, the designation "organic wine" or "eco-wine", with the EU organic logo and the code number of the certification body, is mandatory .
history
The history of organic viticulture has its roots in organic farming.
The beginning of organic viticulture is difficult to backdate. As early as 1924, Friedrich Ludwig Stellwaag in Germany referred to a holistic view of viticulture. Also Lenz Moser can be cited in this direction, as he called for a change of vineyard management for greening. With the rise of a heightened awareness of environmental protection and nature conservation, triggered by the book Derstumme Frühling by Rachel Carson (1962), an alternative attitude to the viticulture practices customary at the time also developed among individual winemakers. In the Mediterranean wine-growing countries of Europe, organic cultivation of vineyards began in the 1950s. In these dry countries, the control of fungal diseases is much less of a problem than in the northern, humid wine-growing regions. The concepts of organic viticulture were developed in the 1960s. In 1980, the first company in Switzerland to specialize solely in organic wine was founded under the name Delica-Natura . From the 1980s onwards, organic viticulture was increasingly shaped by the organic cultivation associations and their different cultivation rules. From the mid-1980s, there were guidelines at the national level. Since 1991 there have been EU uniform regulations for organic wine (EG-Öko-Ordinance 2092/91), which among other things regulate the use of ecological pesticides and fertilizers and specify the controls. The ideas of the organic farming associations are largely summarized and implemented in these rules. The Swiss Organic Wine Award has existed since 2014 and has been awarded annually by the Vinum wine magazine and Bio Suisse .
aims
Floor - floor care
The decisive factor in all forms of production (organic and integrated) is the soil as the most important foundation of viticultural production. It is managed by site-specific processing measures (regular spade diagnosis ) and greening management tailored to the soil and vine requirements and regular use of organic fertilizers (e.g. compost ), where necessary mineral fertilizers (depending on the organic production method , after approval, resource catalog) Promotes fertility and soil health. All measures that contradict the sustainable goal are to be omitted. Both organic farms and integrated farms aim to achieve the greatest possible biodiversity in the vineyard ecosystem , in order to weaken the monoculture of the vine and its negative effects as much as possible, by favoring beneficial insects through the high number of different organisms of flora and fauna Improving and maintaining living space. The relationships in the agro-ecosystem are very complex. The aim is to achieve a harmony between economic interests and ecological aspects. With the numerous interactions between the vine and the environment, the connection must not be permanently damaged. The ecosystem can be positively influenced by targeted measures, for example plant protection that is gentle on beneficial organisms. It is also crucial that the needs of the vine in terms of quality production are not neglected. Material cycles should be as closed as possible.
biodiversity
A vineyard ecosystem as diverse as possible is sought or maintained in the vineyards. This is supported by the compulsory cultivation of greenery, the avoidance of herbicides and pesticides that are harmful to the environment and beneficial insects. A study in Switzerland could not find any differences in the various forms of production. In vineyards in which the guidelines for organic production are observed, there are no more animal and plant species than in those which are managed according to the criteria of integrated production (IP). In Germany ( Geisenheim Research Center ), a system comparison in 2008 and 2009, whereby the integrated variant was planted with a grass mixture and the two biological variants with a species-rich mixture, revealed a difference in the management variants. The biological variants show no differences in the arthropod spectrum. The greening of the ground is the decisive factor and affects the biodiversity in the vineyard and the occurrence of beneficial insects. Today, wherever possible, species-rich vegetation is sown in all types of viticulture. The arthropod fauna is only supported by the flowering vegetation. The disadvantage here is that flowering plants need more water. This can have a detrimental effect on the development of the vines in the growing areas with little rainfall.
The diversity of flora and fauna results in production advantages in the form that certain pests such as grape buds , curly mites , smallpox mites , red spiders , bean spider mites , leaf hoppers and others need to be controlled more easily or no longer need to be controlled at all. It should be noted that this approach is now practically in all winegrowing businesses, whether organic or integrated, is standard in advice and in the businesses. The most important beneficial organism in the vineyard ecosystem is the predatory mite Typhlodromus_pyri . It keeps harmful mites at bay.
The organic production methods do not differ from integrated viticulture for the stated objectives , at best in the choice of words used in the description.
Organic forms of production
Two forms of production have become established in organic viticulture, namely organic viticulture and biodynamic viticulture , which differ in terms of different production guidelines. The guidelines differ between the national and international organic associations. Basic standards are specified in the EU Organic Regulation (EC) No. 834/2007 (Organic Regulation) . The following information relates to organic grapes and organic wine production.
The article also shows the differences between the forms of viticultural production. In addition to organic forms of production, there is integrated viticulture and conventional viticulture . The Integrated viticulture how the biological production methods to operate an over conventional production increased environmental and claim to beneficial, but for other legal bases than in the biological production methods apply.
Organic viticulture
Organic viticulture is also known as "biological viticulture" or "organic viticulture". Organic viticulture contains regulations and measures that are based on a technical, scientific basis. However, certain applications in fertilization, plant protection and certain cellar management measures are dispensed with. The key differences to integrated production in viticulture are that synthetically produced nitrogen fertilizers, easily soluble phosphorus fertilizers and chemically synthetically produced plant protection products ( pesticides ) are not used and no herbicides are used for soil care.
If a soil investigation is available, approved mineral fertilizers (according to the association's resource catalog) can be applied. Plant care products ( plant strengtheners ) and plant protection products (pesticides) approved for organic production are used for plant protection. Of these, the copper and sulfur-containing pesticides are the most important for combating downy mildew, red burner, oidium and black rot. All synthetically produced pesticides are prohibited in organic forms of production. They are generally rejected as a principle. The main reason for the ban is the manufacture of the plant protection products and not their ecotoxicological properties.
Biodynamic viticulture
The "biodynamic viticulture" is a form of the organic-biological production method and a spiritual worldview related to viticulture . The "biodynamic viticulture" contains regulations and measures that are based on the mysterious and humanities research into the supernatural world of Rudolf Steiner . The aim of this production method is an anthroposophical (short: "holistic") view of the "biodynamic" business (humans, animals, plants) and closed cycles through species-rich crop rotation and livestock farming. The basis of the "biodynamic" economy is formed by the series of lectures held in 1924, "Fundamentals of the humanities for the thriving of agriculture" by Steiner. The biodynamic production method has been part of the ecological Demeter cultivation association since 1924 and the now internationally protected trademark Demeter and the trademark "Biodyn", both from the field of anthroposophy .
- Basics of biodynamic viticulture
The spiritual basis of "biodynamic viticulture" is anthroposophy , which Rudolf Steiner established as the new " theosophy ", " occult science ", "spiritual science ". The roots of these go back, among other things, to Christian mysticism , Goetheanism and Haeckel's monism . According to Goethe, human life is revealed in a sensual and supersensible form and not in physical and chemical laws. According to Steiner (1913), the vine has a unique ability: “All the forces that are only saved for the young germ in other plants flow into the seeds and not into the rest of the plant, also pour into the pulp of the vine and thus become available to people ” . The anthroposophical holistic view of biodynamic viticulture includes cosmic influences, for example moon phases , on the organisms. Soil cultivation, sowing and cellar work should be carried out taking into account the planetary constellation, as far as the operating structure and weather permit. These basic biodynamic requirements are not so easy or impossible to achieve in general organic viticulture. In addition, the biodynamic demands are incomprehensible outside of anthroposophy; a scientific review of the supernatural spiritual foundations of biodynamic viticulture is not possible.
- Spiritual preparations of biodynamic viticulture
According to the Demeter guidelines, "biodynamic" farms must use horn manure and horn silica preparations once a year in a manner appropriate to the type of crop on all farm areas. These "biodynamic" preparations are presented as preparations that carry spiritual forces and that are believed to contribute to the revitalization of the earth, the quality and yield development of the vines, and the health of viticulture within a biodynamic farm. The preparations are of mineral, vegetable and animal origin. The anthroposophical worldview believes that these preparations develop into force-bearing spiritual preparations through the action of cosmic-earthly forces during the year. If possible, the preparations should be produced in the "biodynamic" company itself or in a regional "biodynamic" working group. The preparations are rhythmically stirred with water - "dynamized" - and applied to the ground or sprayed onto the leaves (horn pebbles). Similar to homeopathy , the quantities should not be decisive, but the "biodynamic" quality of the preparations. All organic farm manures are to be treated with the spiritual preparations.
The following can be read in Demeter's website entry The subtle difference in biodynamic viticulture : “Rather, the use of biodynamic preparations is necessary. [...] For this purpose, powdered quartz is filled into a cow horn and buried in the ground from spring to autumn so that it stores the cosmic forces. Dug up in autumn, the fine horn pebbles are rhythmically stirred (dynamized) in water and distributed as a spray preparation in fine droplets on the vineyard. Another distinctive preparation is horn manure […] For this purpose, cow manure is buried in a cow horn in the ground in autumn. This preparation filling is then dynamized and sprayed onto the vineyard in spring. Compost in connection with herbal preparations (for example yarrow and horsetail ) provides the living fertilizer of the vineyard and its vines . ”A long-term study carried out on a commercial wine-growing operation in California compared vineyards treated with“ biodynamic ”preparations were with those that were cultivated according to the usual organic-biological viticulture method in order to measure effects on the soil and wine quality. In the first six years, no differences in soil quality were found and there were no indications of differences in wine quality, with regard to yield, number of grapes per vine, grape and grape weight.
Note: The effects of the specifically “anthroposophical-holistic”, “biodynamic” viticulture methods , especially in connection with occult cosmic forces , can not be verified with scientific methods . The “biodynamic” effects that are believed to be scientifically cannot be confirmed. There is no evidence whatsoever that the addition of these preparations improves the quality of the plants or soil, or contributes to the quality and yield development of the vines.
- Fertilization and plant protection in biodynamic viticulture
As with organic viticulture, easily soluble synthetic chemical fertilizers and herbicides are prohibited. If a soil investigation is available, approved mineral fertilizers can be applied after approval. The soil is greened and should be fertilized regularly with organic fertilizer. A sufficient supply of organic fertilizer in the vineyard is difficult. If this is bought in, it must come from a "biodynamic" company. Plant extracts, teas and nosodes essentially determine plant protection in Demeter farms. Field horsetail and nettle tea . In addition to the plant strengthening agents used in organic viticulture and pesticides approved for "biodynamic" viticulture, additional preparations such as horn silica, horn manure preparations and various plant extracts are used to support them.
Plant protection
The legal framework for plant protection in organic viticulture is contained in the EU Organic Regulation (January 1, 2009: new EU Organic Regulation VO (EG) 834/2007). Of course, the general national legal provisions (e.g. Plant Protection Act) must also be observed. All plant protection measures are intended to ensure high quality with sufficient yield and to impair the agro-ecosystem and the environment as little as possible. Plant protection requirements are higher for grapevines than for other agricultural crops, as a number of fungal diseases have been introduced to Europe, whereas European grapevines are insufficiently resistant, such as downy mildew , oidium and black rot. Against phylloxera introduced from North America, grafting ( grafting ) on a sufficiently resistant base , a biotechnological control method, was used when the vineyard was built.
The plant protection in organic farms increases compared to the integrated management through a higher number of passages in the rows, which lead to a higher soil pollution and higher fuel consumption.
When it comes to plant protection measures, organic farms and integrated winegrowing businesses use integrated plant protection . Integrated plant protection is a combination of all plant protection measures. This includes preventive measures, mechanical-physical, biological , biotechnical processes and chemical measures. The chemical action, the judicious use of pesticides ( pesticides ), the production forms differ.
In general, it applies today to all forms of production that when plant protection measures are carried out, available forecasting methods and warning service facilities must be included in the decision-making process. Warning service facilities are now available in almost all production areas. Biological and biotechnical measures such as protecting beneficial insects (for example predatory mites ) are now a matter of course for all forms of production.
Pesticides
The organic association guidelines state: "The use of synthetically produced insecticides , acaricides and organic fungicides as well as herbicides is prohibited."
In the case of plant protection against downy mildew , copper sulphate is used in the absence of good alternatives . Copper preparations are, however, controversial because they are ecotoxic , do not break down and accumulate in the soil. The use of copper is in contradiction to the goals of organic forms of production.
Plant strengtheners
Plant strengtheners are used in organic farms . According to the German Plant Protection Act, plant strengtheners are substances and mixtures, including microorganisms, which are exclusively intended to keep plants healthy unless they are plant protection products under Regulation (EC) No. 1107/2009 (Plant Protection Products Regulation) or are intended to protect plants protect against non-parasitic nuisances. According to the definition of the Austrian Fertilizer Act 1994, plant auxiliaries are substances without a significant nutrient content, which are intended to act on the plants, to increase the resistance of plants or to influence the processing of organic substances. Plant strengtheners must not have any direct protective effects against diseases and pests. If such properties are present, it is a plant protection product that requires authorization.
The vast majority of plant strengtheners are not synthetic chemical products, but are of natural origin. Algae extracts, vegetable oils (e.g. fennel), rock flour, water glass, alumina preparations, herbal extracts, compost extracts and combinations thereof are used as plant strengtheners. These products are supposed to increase the resistance of the vine against diseases and pests. Their effectiveness is controversial; often only very little or no effects can be determined. No proof of effectiveness is provided for approval as a plant strengthener or for the placing on the market of plant additives. The majority of the products are therefore used to support copper and sulfur preparations, which are approved pesticides. This may reduce the application rate somewhat, but tonics cannot replace the use of pesticides.
| Organic viticulture | Biodynamic viticulture | Integrated viticulture | |
|---|---|---|---|
| chemically synthetically produced pesticides | forbidden | forbidden | Only environmentally-friendly and beneficial organisms-friendly plant protection products approved for integrated viticulture may be used. |
| copper-containing fungicides | maximum 3 kg / ha / year | maximum 3 kg / ha / year | maximum 2 kg / ha / year |
| sulphurous fungicides | Use according to approval | Use according to approval | Use according to approval |
| Plant care products , plant strengtheners | Use as recommended by the association | Use as recommended by the association | can be applied |
| Wetting agents | Wetting agent according to the equipment catalog | Wetting agent according to the equipment catalog | Wetting agent as recommended |
| Use of growth regulators | forbidden | forbidden | Preparations with the active ingredient " Prohexadione " are approved for preventive treatment (to loosen the grape stalk structure of grape varieties susceptible to botrytis) against vinegar rot and botrytis. Gibberellins can also be used for the same reason . These are not approved in all countries or require special approval for certain varieties. |
Plant protection equipment
For the application of plant protection and plant care products, equipment must be used which enables the active ingredients to be applied as precisely as possible to the parts of the plant to be protected. If possible, these devices should be equipped with a recycling system.
The plant protection equipment used must be subjected to a regular equipment check.
Records, certificate of competence
It is mandatory to keep records of all maintenance work, which are regularly checked on site by control bodies (approved organic inspection bodies) to ensure that the guidelines of the EU regulation and the organic associations are observed. In the case of integrated production, too, records must be kept when a subsidy is claimed.
From 2014 (EC Directive 2009/128 EC) all users of plant protection products are obliged to keep records of the plant protection products used. In addition, users need a plant protection certificate .
Soil maintenance and fertilization
Floor care
According to the guidelines, the vineyard must be greened all year round. This creates a habitat for a diverse flora and fauna . Species-rich mixtures are preferably sown. Greening can be interrupted for two months for soil maintenance measures, winter furrows in heavy soils, loosening of the soil, new sowing, drought in summer and in young plants. The soil under the vines can be kept open.
| Organic viticulture | Biodynamic viticulture | Integrated viticulture | |
|---|---|---|---|
| Greening | Obligatory all year round - interruptions over two months are possible | Obligatory all year round - interruptions over two months are possible | Mandatory in the tramline from November to the end of April - nationally different |
| Weed control in the row of sticks | only mechanically with stick clearing devices - herbicides are prohibited | only mechanically with stick clearing devices - herbicides are prohibited | herbicides approved with stock clearing devices and / or for integrated viticulture (only as strips in the row of vines) |
| Use of genetically modified plants for greening | forbidden | forbidden | no ban - no genetically modified seeds for greening in the trade |
fertilization
Greenery is the decisive factor for the supply of nutrients. It brings organic matter into the soil and the cultivation of legumes for nitrogen supply . Organic substances that arise during cultivation and processing are either composted or fed into the soil via area composting. Only those agents that are listed in the current equipment catalog may be used as fertilizers. With organic cultivation, the aim is to maintain an intact ecosystem soil through the care of the soil, from which the vines can obtain their nutrients. Natural life processes should be promoted and material cycles closed to a large extent.
| Organic viticulture | Biodynamic viticulture | Integrated viticulture | |
|---|---|---|---|
| Mineral fertilizers | Chemical-synthetic nitrogen fertilizers and easily soluble phosphorus fertilizers are prohibited. Soft-ground rock phosphates, aluminum calcium phosphate, potassium salt or kainite, potassium sulfate , calcium carbonate (e.g. chalk , marl, limestone powder, algae lime, phosphate earth), calcium and magnesium carbonate (e.g. magnesium lime, magnesium limestone meal), carbolime, magnesium sulfate (kieserite) , Mineral trace nutrients. | Chemical-synthetic nitrogen fertilizers and easily soluble phosphorus fertilizers are prohibited. In consultation with the respective national organization, the following materials can be used: natural low-heavy metal phosphates (rock phosphates), crude potassium salt, potassium sulfate containing magnesium salts (potassium magnesia: "Patentkali") and potassium sulfate (chloride content max. 3%; only from naturally occurring potassium salts), magnesium sulfate, sulfur, Trace elements | Mineral fertilizer application according to soil research and recommendations for fertilization in viticulture. The amount of fertilizer is limited by national laws. All mineral fertilizers offered on the market must be registered with the competent authority (fertilizer register). |
| Commercial organic fertilizers | Use according to the equipment catalog. The amount of organic fertilizer / ha / year is limited by national laws. | Use according to the equipment catalog. The amount of organic fertilizer / ha / year is limited by national laws. | The amount of organic fertilizer / ha / year is limited by national laws. |
| Spreading and storage of sewage sludge and waste sewage sludge compost | forbidden | forbidden | forbidden |
| Foliar fertilizer | Epsom salt (magnesium sulfate), plant and algae extracts are allowed | Epsom salt (magnesium sulfate), plant and algae extracts are allowed | Registered foliar fertilizers can be used, such as Epsom salt, plant and algae extracts |
Variety choice
For organic and integrated farms, there are restrictions on the choice of variety due to national regulations for grape varieties. The use of genetically modified grape varieties is prohibited in organic farms. There are currently no genetically modified grape varieties on the market. Due to the limited control of dangerous fungal diseases compared to integrated production in viticulture, new breeds, especially the PIWI varieties, with higher partial resistance to fungal diseases, are becoming increasingly important in organic farms .
Planting material
When setting up a new vineyard in organic and biodynamic farms, only vegetatively propagated planting material may be used. This must be produced in accordance with the guidelines for organic viticulture. If no planting material produced according to these guidelines is offered on the vine market, conventionally produced planting material can also be used after approval by the inspection body.
Laws, controls, control system, conversion
The necessary company certifications are carried out by the organic inspection bodies . Controls during the year are carried out by EU-certified institutes or associations that specialize in viticulture. They ensure compliance with the organic cultivation rules.
- Operations conversion
When converting a business to organic farming, this must primarily take place in the head of the winemaker. The decision affects the entire company and the areas of life of the owner. The conversion period for viticulture is three years after the inspection contract has been signed. Only after this period has expired and the regulations of the association have been complied with, grapes and wine can be marketed as organically produced grapes and wine as organic wine.
Organic farming associations
For organic winegrowers there is, on the one hand, the option of being certified according to the EU organic regulation . The prerequisite for this is the control and confirmation of compliance with ecological management by an independent control body, as well as the state control number on the bottle label. In addition to this, certification by one of the ecological cultivation associations can be sought, which usually stipulate stricter guidelines for cultivation and production compared to the EU organic regulation.
Some organic associations for winegrowers:
Organic wine, eco wine
Wine quality
The guidelines for environmentally friendly and organic viticulture serve primarily to protect the environment. To conclude from this alone that organic wine means quality is too easy. Wine quality is created in the vineyard with a number of optimally coordinated care measures, whereby a number of measures are very decisive for the wine quality that have nothing to do with the organic production regulations, such as pruning, green harvest (yield regulation) and strict selection during harvest. As a result, further processing in the cellar is very important for the quality of the wine. For winemaking, almost all legally regulated wine treatment options are available to organic farms (see guidelines of organic associations).
In principle, the national "wine laws" and the products listed in the "Codex" for processing organically produced grapes apply to wine production. In the national guidelines, permitted oenological processes and must and wine treatment agents ( fining agents ) are listed. The various producers' associations also add processing standards according to their principles.
Since the turn of the last millennium, more and more biodynamic companies have dealt with the production of amphora wine, "natural wine" and "orange wine". The use of SO 2 in must and wine treatment is deliberately more or less avoided. The winemaking takes place by means of maceration (time from a few weeks to months) in special amphorae ( Quevri ), barrels or tanks. There are almost no additives to must and wine. Due to the long contact with the mash, the wine extracts more tannins and color, hence the dark yellow to orange color and the name. The wines produced in this way are oxidative and have a strong texture, often cloudy and take a lot of getting used to. There are no regulations for the production of these wines. Every producer has his own method (yeast, sulphurisation, cloudy or filtered, storage time, etc.). What is allowed is allowed. According to the current legal regulations of the EU, they cannot be marketed as quality wine, but only as wine. These wines are an extremely niche product in the wine market.
- → see also: amphora wine
- → see also: Orange wine
- → see also: natural wine
Labeling "organic wine" or "eco wine"
In 2012, the implementing regulations for organic winemaking were supplemented in the European Union . The term "organic" is legally protected and every wine from organic cultivation that is marketed and advertised as such must be clearly identified by the note "from organic cultivation" or "from organic agriculture" and by the organic inspection body (specified by name and / or the control number). The term "organic wine" or "eco wine" must be marked with the EU organic logo on the label. In addition to the EU organic seal, there are a number of other organic association logos. When organic wines are labeled with an association label, it is not immediately clear what exactly it guarantees. Because there are a large number of associations internationally with different guidelines and their own label.
Must and wine treatment
The must and wine treatment is always limited to the most necessary measures in order to achieve a high sensory quality. When it comes to this goal, there is no distinction between organic and integrated farms. Depending on the operating philosophy, some treatments are absolutely necessary, such as sulphurisation, in order to avoid the loss of valuable, varietal aromatic substances. The philosophy of the company can also be the opposite, for example the vinification of orange wines , which consciously accept the loss of aromas typical of the variety.
Sulfur dioxide
The use of sulfur dioxide in wine production has been the subject of long disputes in organic farms between farms in the southern to those in the northern growing regions in Europe. The areas to the north have to do with grape rot due to the weather . This results in a higher need for sulfur dioxide in some years in order to be able to guarantee a satisfactory wine quality.
In the EU regulation 2012, the maximum SO 2 limits for organic wine were reduced. Dry red wine may only contain a total SO 2 content of 100 mg / l, a dry white wine 150 mg / l (with less than 2 g of residual sugar). These maximum values for organic wine are 50 mg / l below the values for conventionally produced wine. In certain years the competent authority can approve an exception for higher SO 2 doses.
Going a different way, especially biodynamic companies in the production of orange wines . These wines are made with almost no sulfur dioxide added. They are therefore very oxidative looking (orange), smelling and tasting wines that require some getting used to. For these wines there is currently no legal regulation as quality wine.
Must and wine treatment agents
| Organic viticulture | Biodynamic viticulture | Integrated viticulture | |
|---|---|---|---|
| The national wine law is to be observed | national wine law is through
additional conditions restricted |
national wine law is through
additional conditions restricted |
national wine law must be observed |
| Grape harvest - mechanical harvest with
the reading machine |
allowed | allowed | allowed |
| Must and wine treatment - wine treatment agents | |||
| Yeast addition | only organic pure yeast addition allowed | The addition of cultured yeasts is prohibited (except for sparkling wine production). The fermentation takes place only with the natural yeasts (spontaneous fermentation). | natural yeasts (spontaneous yeast) and / or the addition of pure yeasts are allowed |
| Alcohol increase (fortification) | only with organic beet sugar or bio Rectified concentrated allowed | only allowed with organic beet sugar | allowed with beet sugar or rectified grape must concentrate |
| Fractionation | allowed | forbidden | allowed |
| Concentration techniques | restricted concentration techniques allowed (no cryo-extraction) | forbidden | allowed |
| partial dealcoholization | forbidden | forbidden | allowed |
| Preservation , must and wine sulphurisation with sulfur dioxide (E 224, E 220), potassium disulphite or potassium pyrosulphite | |||
| Maximum total sulfur content SO 2 | White and rose wines: less than 2 g / l residual sugar 150 mg / l ; 2-5 g / l residual sugar 170 mg / l; over 5 g / l residual sugar 220 mg / l; Red wine: less than 2 g / l residual sugar 100 mg / l; 2–5 g / l residual sugar 120 mg / l; over 5 g / l residual sugar 170 mg / l | White and rose wine 200 mg / l with residual sugar from 5 g / l 250 mg / l; Red wine 150 mg / l; with residual sugar from 5 g / l: 200 | |
| Maximum total
sulfur content SO 2 exception |
In the event of exceptional weather conditions in a certain year, when the health of organic grapes in an area is impaired by severe bacterial or fungal attack and the winemakers are forced to use more sulfur dioxide than in previous years in order to achieve a comparable result, the competent authority may Authorize an exception. | no | |
| Potassium sorbate (E 220), lysozyme , PVPP | forbidden | forbidden | allowed - in Austria potassium sorbate only allowed for (table) wine (<200 mg / l) |
| Deacidification / acidification | |||
| for acidification L (+) - tartaric acid and lactic acid , | allowed | only tartaric acid maximum 1.5 g / l | allowed |
| for deacidification calcium carbonate , double salt precipitation with addition of L (+) - tartaric acid (Malitex process), potassium bicarbonate (Kalinat) L (+) - tartaric acid (E334), neutral potassium tartrate | allowed | Potassium hydrogen carbonate and calcium carbonate are allowed for deacidification | allowed |
| Substances for the clarification of must and wine | |||
| Blue fining with potassium hexacyanidoferrate (II) | forbidden | forbidden | Is allowed if a preliminary and a follow-up examination is made. This fining is no longer required with the membranous cellar technology. The use of stainless steel prevents contamination of the wine with iron , copper and zinc, brass . |
| Lactic acid bacteria , yeast nutrients (diammonium hydrogen phosphate and thiaminium dichlorohydrate), citric acid to stabilize the wine, copper sulphate (only until 2015), copper citrate , L- ascorbic acid , tannins , potassium alginate , metatartaric acid ( E 353) | allowed | Only the addition of yeast cell walls and indigenous lactic acid bacteria are allowed | allowed |
| Pieces of oak, gum arabic , isinglass , casein | prohibited allowed | forbidden; an oak flavor tone may only come from storage in oak barrels | allowed |
| Bentonite | allowed | allowed | allowed |
| Egg white | allowed | only from Demeter / organic eggs | allowed |
Problem areas
sustainability
Sustainability has been an important issue in agriculture for many years. Viticulture is a very intensive form of agriculture due to the use of pesticides and plant care products, fertilizers in the most varied of forms, but especially with a high expenditure of machinery and thus energy and water. The aim of sustainable viticulture is that resources are conserved as much as possible and produced with low emissions. From a holistic perspective, sustainable viticulture includes the subsequent processing and distribution chains and ultimately also the consumers.
Energy consumption, CO 2 emissions
Beneficial and environmentally friendly production methods such as "organic-biological viticulture" and "biodynamic viticulture" have the disadvantage compared to "integrated viticulture" that the ban on herbicides, certain pesticides and the use of plant care products, mechanical soil loosening in the row of trees an increased expenditure of time and money for soil care and plant protection measures results. This is associated with increased CO 2 emissions compared to integrated production .
- → see also: Sustainability in viticulture
Copper as a pesticide
Organic viticulture uses copper sulfate to combat downy mildew and red burner . In viticulture, a maximum of 3 kg of copper (pure copper in a 5-year operating average based on the area under vines) per hectare and year may be used.
Copper has a relatively high ecotoxicity ( copper sulphate has water hazard class 2, is very toxic to aquatic organisms and can have long-term harmful effects in water). Although the EU has been trying to ban copper as a pesticide since 1992, it is still used in organic viticulture and agriculture due to a lack of alternatives. The Bioweinbau tried the use of copper as a pesticide to optimize on. Integrated viticulture allows a maximum annual pure copper input of 2 kg / ha and year. However, beneficial organisms and environmentally friendly pesticides are available for combating downy mildew, so that the use of pesticides containing copper can be dispensed with.
The copper input is given as pure copper ( Cu ) in kg / ha and year. The amount of a copper-containing crop protection product applied is higher because it is a chemical compound. For example , 3.2 l / ha are applied to a product that contains copper hydroxide , and this amount of pesticide contains 2 kg of pure copper.
Combating grape rot
In order to be able to produce good quality wines, the grape material used for processing must be as free from botrytis as possible . The botrytis fungus destroys the odor and flavor substances characteristic of the variety and, in the case of red wine varieties, the red color. A number of preventive measures such as the canopy work in the grape zone and moderate nitrogen supply reduce the risk. The grape varieties also have different susceptibility to the botrytis fungus. Organic farms can use plant strengthening and hardening preparations such as potash water glass , which is classified as a plant strengthening agent, for the preventive control of Botrytis . The efficiency achieved is low and varies greatly from year to year. Integrated farms can use botryticides. Their effectiveness is also not 100%, as the botrytis fungus only appears late in the maturation phase and treatments are no longer permitted. Botryticides are also only used in integrated viticulture as a supplement to preventive botrytis control measures for grape varieties susceptible to botrytis.
Production costs - risk of production downtime
In organic wine production in particular, the production costs, especially grape production, are higher than those produced in an integrated manner. In the federal states, support contributions for organic farms are therefore paid out by the national state and the EU (after registration and compliance with the directive; regular controls). The amount and the period of support vary in the wine-growing countries of the EU.
There is an increased risk of production downtime in organic production. This depends on the grape variety, the location and the weather. This danger exists especially during the changeover period.
Organic fertilizer
Obtaining sufficient quantities of organic fertilizer is often a problem in organic wine-growing businesses, as there is no cattle breeding and therefore no manure available in their own business today. Purchased organic fertilizers must come from an organic farm. This increases the energy consumption due to the additional transport costs.
Others
A dissertation published in 2018 used data from the Gesellschaft für Konsumforschung from 30,000 households to investigate the willingness to buy organic wine.
There is a Intentions-behavioral gap in organic wine and generally in organic products , many consumers express in surveys the intention to buy organic products , they do not actually buy however.
literature
- Uwe Hofmann: Organic viticulture . Ulmer, Stuttgart 2014, ISBN 978-3-8001-7977-0 .
- Ilse Maier: Practical book organic viticulture . Österreichischer Agrarverlag, Vienna 2005, ISBN 3-7040-2090-7 .
- Randolf Kauer, Beate Fader: Practice of ecological viticulture . Board of Trustees for Technology and Construction in Agriculture (KTBL), Paper No. 459, 2007, ISBN 978-3-939371-35-9 .
- Nicolas Joly: The wine, the vine and the biodynamic economy. Verlag Gebrüder Kohrmayer, Dreieich, 2008, ISBN 978-3-938173-46-6 .
- Hanns-Heinz Kassemeyer , Günter Schruft: Diseases and pests of the grapevine. Th. Mann, Gelsenkirchen 1999, ISBN 3-7862-0112-9 .
- Ulrich Kiem, Michaela Verschbamer, Eugen Tumler: Organic guidelines 2013, fruit and viticulture. South Tyrolean advisory ring for fruit and wine growing, 2013, Lana, Italy.
- Guide to organic viticulture and winemaking
- Editorial contribution: Life cycle assessment of Swiss wine on the test bench , 12/2016
See also
- Biodynamic agriculture
- Organic farming
- International working group for soil cultivation and quality management in viticulture
- Effects of global warming on viticulture
- Sustainability in viticulture, CO 2 footprint
- Research Institute for Organic Agriculture
- Organic seal
- Organic farming research
- Agroecology
- Federal Organic Farming Program
- Delinat
Web links
- Production guidelines Bio-Austria, Viticulture S 64 current version for download ( Memento from January 16, 2014 in the Internet Archive )
- Guidelines of the Federal Association of Organic Viticulture - Ecovin
- Demeter Austria viticulture
- International Biodynamic Viticulture Congress, 2012 in Colmar
- Delinat guidelines
- Environmentally friendly ecological viticulture , trials at the state teaching and research institute in Weinsberg ( Memento from January 16, 2014 in the Internet Archive )
- Organic viticulture at oekolandbau.de
- Journal for Ecology, Viticulture and Climate Farming, Ithaka Institute for Climate Farming (DIOK), Arbaz, Switzerland
Individual evidence
- ↑ Fritz Stellwaag: The wine-growing insects of the civilized countries. P. Parey Verlag, Berlin 1928, p. 1.
- ^ Lenz Moser : Viticulture with a difference. Self-published, Rohrendorf near Krems / D. 1950.
- ↑ Günter Schrift: Alternative viticulture in theory and practice. In: German Weinbaujahrbuch 1985. Waldkircher Verlagsgesellschaft, pp. 5-14.
- ↑ Regulation (EEC) No. 2092/91 (PDF)
- ↑ Ilse Mayer: Practical book organic viticulture. Österreichischer Agrarverlag, Vienna 2005, ISBN 3-7040-2090-7 .
- ↑ Erik Brühlmann: Back to the nature of wine. In: tagesanzeiger.ch . October 5, 2019, accessed October 6, 2019 .
- ↑ Guidelines of the Ecovin Bundesverband Ökologischer Weinbau e. V. for the production of grapes, juice, wine and sparkling wine from organic cultivation.
- ↑ Odile T. Bruggisser, Martin H. Schmidt-Entling, Sven Bacher: Study by the University of Neuchâtel and Friborg . Biological Conservation 2010. (online version)
- ↑ A. Freund, J. Harnecker, R. Kauer, A. Reineke: Species diversity (arthropods) in the vineyard: What influence does the type of cultivation and the greening have? In: Deutsches Weinbau Jahrbuch 2011. Verlag Ulmer, Stuttgart, ISBN 978-3-8001-6983-2 , pp. 157-164.
- ^ Sylvia Blümel, Peter Fischer-Colbrie, Erhard Höbaus: Beneficial insects - Environmentally friendly plant protection. avBook, Vienna 2006, ISBN 3-7040-2182-2 , p. 43.
- ↑ Thyplodromus_pyri on Hortipendium
- ^ R. Engel, WK Kast: Menu of the predatory mite Typhlodromus pyri. LVWO Weinberg.
- ↑ Douglass Smith, Jesús Barquín: Biodynamics in the Wine Bottle: Is supernaturalism becoming the new worldwide fad in winemaking? Here is an examination of the biodynamic phenomenon, its origins, and its purported efficacy. In: Skeptical Inquirer. November / December 2007. Reprint . Retrieved July 12, 2008.
- ↑ Ilse Maier: Practical book organic viticulture. 1st edition. avBook published by Cadmos Verlag, Vienna 2005, ISBN 3-7040-2090-7 , p. 12.
- ^ Biodynamic viticulture, Demeter website
- ↑ a b Peter Treue: Blood and Beans: The paradigm shift in the Künast Ministry replaces science with occultism . In: The present . Frankfurter Allgemeine Zeitung. March 13, 2002. Archived from the original on April 17, 2003. Retrieved November 15, 2011.
- ↑ Chalker-Scott, Linda: The Myth of Biodynamic Agriculture (PDF) In: Horticultural Myths . Washington State University Puyallup Research & Extension Center. 2004. Archived from the original on April 15, 2007. Retrieved October 5, 2007.
- ↑ Michael Shermer: The Skeptic encyclopedia of pseudoscience . tape 2 . ABC-CLIO, 2002, ISBN 1-57607-653-9 , pp. 32 ( online ).
- ^ Brian Dunning: Biodynamic Agriculture: Is biodynamic agriculture a modern innovation, or a throwback to the Dark Ages? . Skeptoid: Critical Analysis of Pop Phenomena . February 10, 2007. Retrieved December 12, 2011.
- ↑ There is no scientifically founded literature available that confirms the believed effect of anthroposophical "horn dung".
- ↑ Getting to know and understand biodynamic wines The% 20fine% 20Differenz% 20Biodynamic% 20Weinbau. Website entry from September 26, 2011.
- ^ Reeve, Jennifer R., Lynne Carpenter-Boggs, John P. Reganold, Alan L. York, Glenn McGourty and Leo P. McCloskey: Soil and Winegrape Quality in Biodynamically and Organically Managed Vineyards . In: American Society for Enology and Viticulture (Ed.): American Journal of Enology and Viticulture . 56, No. 4, Davis, CA, December 1, 2005, ISSN 0002-9254 , pp. 367-376. OCLC 60652537 .
- ↑ Holger Kirchmann: Biological dynamic farming - an occult form of alternative agriculture? . In: J. Agric. Environ. Ethics . 7, No. 2, 1994, pp. 173-187. doi : 10.1007 / BF02349036 .
- ↑ Linda Chalker-Scott, The Myth of Biodynamic Agriculture. ( Memento of March 4, 2005 in the Internet Archive ) (PDF; 30 kB) In: Master Gardener Magazine. (2004).
- ↑ Plant protection products according to the EC organic regulation: Organic farming. oekologischerlandbau.jki.bund.de, accessed on May 8, 2011 .
- ↑ D. Heibertshausen, O. Braus, G. Langen, KH. Kogl, G. Bleyer, HH. Kassemeyer, B. Loskill, K. Maier, M. Maixner, B. Berkelmann-Löhnertz: "Copper minimization in ecological vine protection", German Viticulture Yearbook 2010, Verlag Ulmer, Stuttgart, ISBN 978-3-8001-5689-4 , p. 113-117
- ↑ These are evaluated in an additional, in addition to the official approval.
- ↑ Ilse Maier: Practical book organic viticulture. 1st edition. avBook published by Österreichischer Agrarverlag, Leopoldsdorf near Vienna 2005, ISBN 3-7040-2090-7 , pp. 44–52.
- ^ Karl Bauer, Ferdinand Regner , Barbara Schildberger: Viticulture. 9th edition. avBook published by Cadmos Verlag, Vienna 2013, ISBN 978-3-7040-2284-4 , pp. 233–244.
- ^ Karl Bauer, Ferdinand Regner , Barbara Schildberger: Viticulture. 9th edition. avBook published by Cadmos Verlag, Vienna 2013, ISBN 978-3-7040-2284-4 , p. 446.
- ^ Fertilizer laws of Austria
- ^ Amendment of the Fertilizer Act (Agricultural Law Amendment Act 2013) of Austria ( Memento of January 17, 2014 in the Internet Archive )
- ↑ Production guidelines Bio Austria, 2013.
- ↑ Demeter Austria production guidelines, valid from February 1, 2013.
- ↑ Ilse Maier: Practical book organic viticulture. 1st edition. avBook published by Cadmos Verlag, Vienna 2005, ISBN 3-7040-2090-7 , p. 18.
- ↑ BIO AUSTRIA - Viticulture Production Guidelines ( Memento of January 16, 2014 in the Internet Archive ) p. 64–67 Download guidelines: RILI Jaenner_Revi.3_2013.pdf 8.76 MB
- ↑ Production guidelines Demeter Austria. valid from February 1, 2013.
- ↑ The difference is shown here using a few examples.
- ↑ Winery guidelines Austria 2014 , Demeter
- ↑ Genetically modified microorganisms are not permitted in Austria and must be labeled.
- ↑ Genetically modified microorganisms are not permitted
- ↑ Genetically modified microorganisms are not permitted in Austria and must be labeled.
- ↑ The increase in the natural alcohol content of products that are suitable for the production of country wine or quality wine can be up to a total alcohol content of 13.5% by volume for white country wine or quality wine and up to 14.5% by volume for red country wine or quality wine can be enriched. An increase in the natural alcohol content is not permitted for Kabinett and Prädikatswein.
- ↑ not permitted in Austria
- ↑ Legal limit values for free and total sulphurous acid in Austria - as of April 15, 2013 .
- ↑ Victoria Loimer: Organic regulations new. In: The winemaker. No. 3/2012.
- ↑ if there is an exemption from the legislature
- ↑ Here there are national differences among the organic associations
- ↑ if there is an exemption from the legislature
- ↑ to Bio Austria
- ↑ according to ECOVIN
- ↑ Eva Burger, Ines Omann: WEINKLIM Carbon Footprint Analysis for Wine. Traisental 2010 (PDF)
- ↑ different for the national associations
- ↑ Plant protection products approved for organic viticulture, Germany 2011
- ↑ ages.at ( Memento from July 16, 2015 in the Internet Archive ) AGES Conference on Copper in Plant Protection , October 4, 2012, AGES , Vienna
- ↑ D. Heibertshausen, O. Braus, G. Langen, KH. Kogl, G. Bleyer, HH. Kassemeyer, B. Loskill, K. Maier, M. Maixner, B. Berkelmann-Löhnertz: Copper minimization in ecological vine protection. In: Deutsches Weinbau Jahrbuch 2010. Verlag Ulmer, Stuttgart, ISBN 978-3-8001-5689-4 , pp. 113–117.
- ↑ Isabel Schäufele and Ulrich Hamm / University of Kassel (Department of Agricultural and Food Marketing): Wine consumers' reaction to prices, organic production and origins at the point of sale: an analysis of household panel data
- ↑ Closing the gap - consumers between ecological attitudes and non-ecological behavior (2013)