terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Abstract

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.

Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

The objective of our study is to build a scientific experiment to validate this knowledge and opinion by providing understanding of the biological behavior of the plant and the grape, and, finally, of the differences observed on the wine.

Our trial aims at evaluating the effects of a biodynamic management on the mechanisms of grape ripening. It is conducted on 8 parcels of the Lafite Rothschild vineyard, 4 of which have been receiving biodynamic preparations since 2017 and 4 not.

The parameters of technological ( sugars, TA, malic acid, tartaric acid, pH), phenolic (glories method), and textural maturity (Penetrometry, Aw) of the berries from veraison onwards were monitored in the 8 plots. The content of polysaccharides and pectin was analyzed during the ripening period on the grape skins. Once harvested, the berries were tasted by a trained panel.

Depending on the parameters, differences were observed and seemed to confirm the empirical vision of biodynamic practitioners.

Further analyses will have to be carried out to confirm these observations and evaluate the mechanisms involved.

 

1. Botelho, Renato Vasconcelos, Roberta Roberti, Paola Tessarin, José María Garcia-Mina, et Adamo Domenico Rombolà. « Physiological Responses of Grapevines to Biodynamic Management ». Renewable Agriculture and Food Systems 31, no 5 (octobre 2016): 402-13. https://doi.org/10.1017/S1742170515000320.
2. Döring, Johanna, Matthias Frisch, Susanne Tittmann, Manfred Stoll, et Randolf Kauer. « Growth, Yield and Fruit Quality of Grapevines under Organic and Biodynamic Management ». Édité par S. Kaan Kurtural. PLOS ONE 10, no 10 (8 octobre 2015): e0138445. https://doi.org/10.1371/journal.pone.0138445.
3. Guzzon, R., S. Gugole, R. Zanzotti, M. Malacarne, R. Larcher, C. von Wallbrunn, et E. Mescalchin. « Evaluation of the Oenological Suitability of Grapes Grown Using Biodynamic Agriculture: The Case of a Bad Vintage ». Journal of Applied Microbiology 120, no 2 (février 2016): 355-65. https://doi.org/10.1111/jam.13004.
4. Meissner, Georg, Miriam Edith Athmann, Jürgen Fritz, Randolf Kauer, Manfred Stoll, et Hans Reiner Schultz. « Conversion to Organic and Biodynamic Viticultural Practices: Impact on Soil, Grapevine Development and Grape Quality ». OENO One 53, no 4 (18 octobre 2019). https://doi.org/10.20870/oeno-one.2019.53.4.2470.
5. Picone, Gianfranco, Alessia Trimigno, Paola Tessarin, Silvia Donnini, Adamo Domenico Rombolà, et Francesco Capozzi. « 1 H NMR Foodomics Reveals That the Biodynamic and the Organic Cultivation Managements Produce Different Grape Berries ( Vitis Vinifera L. Cv. Sangiovese) ». Food Chemistry 213 (décembre 2016): 187-95. https://doi.org/10.1016/j.foodchem.2016.06.077

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Manuela Brando¹, Eric Kohler², Yasuhiro Ishizaki¹, Soizic Lacampagne ¹ and Laurence Geny-Denis ¹

1. Université Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, 33140 Villenave d’Ornon, France
2. Château Lafite Rothschild, 33250 Pauillac, France

Contact the author*

Keywords

Biodynamics, viticulture, grapes, maturity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More