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…

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More