D2LQM8ID

4282

23 décembre 2020 11:47

23 décembre 2020 11:47

The market for alternative viticulture has increased exponentially in our en-vironmental wellbeing and sustainability conscious society. As a result, the production of organic wine has become a highly profitable label in the wine industry. Provenance-orientated drinking has become an attractive identi-ty for a new generation of wine consumers. This growing awareness of the importance of responsible sourcing has placed a higher value in wine made using environmentally friendly methods. It is challenging to serve an oeno-phile community, where alcohol-reduced, sulphite-free, and pesticide-free wine can all be expectedly sourced from the same bottle. This is not to men-tion consumers who wish to experience locally sourced wines, so that less preservatives or inter-continental transport is involved. The ecological mod-el of viniculture (biodynamic wine inclusive) is branded as an alternative to non-organic wine. Yet organic wines and biodynamic wines are not inter-changeable products, neither does being described as organic and biody-namic mean that those are natural products (in the sense of containing no additives or animal by-product). While they may share similar philosophies regarding wine production, biodynamic wines differ in various aspects of micromanagement methods, such as soil preparation, grape growth, juice preservation, and fermentation techniques in the production of wine. But the question remains: are all natural wines organic? The answer is uncer-tain: what constitutes an organic wine is subjective, as wine labels are un-clear about both procedures and ingredients. Wine labels seldom describe the full process pertaining to the preparation of the terroir, grape cultivation and pest control practices, nor do they often disclose any animal-derived elements added in the processing of organic wine. Consequently, the final product is a result of a combination of disclaimers that are often deceptive to consumers of organic wine. In effect, most of the organic wines sold in the market will (potentially) fail to meet consumers’ expectations. In per-ceiving a wine as organic or biodynamic, consumers expect to experience a natural wine in the holistic sense of the word. This chapter proposes mech-anisms to unveil the authentic organic wine (if such liquid truly exists). We will explore the history of cultivation, from the earliest grape cultivation to modern European and American organic wines (particularly the popular biodynamic methods) in an attempt to identify what organic and biodynam-ic wine genuinely means. This chapter will also explore national standards and practices adopted by organic wine producers around the world, with a brief introduction upon the chemical aspects and label practices for organic products.This chapter proceeds as follows: section 1 deals with organic wine consid-ered from historical roots of the ancient Cradle of Wine. Section 2 introduces the concept of biodynamic wines from the perspective of its creator, Rudolf Steiner. Section 3 discusses what qualifies a grape and a wine as organic. Sec-tion 4 introduces certification schemes for organic and biodynamic wine pro-duce; organic wine defined by regulatory organisations; label considerations for consumers of organic viticulture; general concepts of organic production, and finally, certification labels, which are linked to reputation in the market. This chapter concludes with an overview of relevant information to be consid-ered on an organic and biodynamic wine label to address misconceptions of natural ingredients that consumers may expect on organic wine, so that valid claims of organic ingredients are included as opposed to marketing strategy. Finally, suggestions of what can be done to clarify regulatory and label practic-es have also been made for this competitive market.

None

• AB - Modalité bio
• FREDO lutte
• FREDO production et filière
• label
• vin
• viticulture

Biodynamic Wines and Trademarks, the Quest for Answers

749-776

2020/11/09

9 novembre 2020