Wine Production : Vine to Bottle - Vinum Vine

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41 plantings between the rows of vines complete the Integrated Pest Management (IPM) by giving the white spiders something to munch on. Good vineyard hygiene is particularly necessary in organic production. The problem of escolito, an insect that lives on the canes, is reduced by ensuring that all pruned material is taken away and crushed. Wasps are countered by hanging used plastic soft drink bottles into which holes have been punched. The sugary residue attracts the wasps, which are then trapped. Powdery mildew is countered with a spray of sulphur every ten days before veraison (sulphur is a permitted contact treatment) and Botrytis cinerea (grey rot) is reduced by sprays of liquified grapefruit, as shown in Fig. 6.1. Organic vineyard scenes can be particularly bucolic, with geese, ducks, strutting turkeys and even alpacas – all for a purpose. The fowl and alpacas eat surface pests and keep down cover crops. Alpacas are blessed with the attribute of soft hooves, thus reducing soil compaction. Flowering plants are specifically included to attract CHAPTER 6 Fig. 6.1 Vine sprayed with liquified grapefruit
42 WINE PRODUCTION the vine pests’ natural predators. From the creation of a biodiversity project it will take 4 to 5 years for the positive effects to become apparent. 6.3 Biodynamic viticulture There is little in the world of viticulture that arouses such controversy, scepticism, hostility, or passionate advocacy as the topic of biodynamic farming. Many scientists, including some experts in viticulture, consider biodynamics as ‘unscientific tosh’, indeed ‘black magic’. However, producers of some of the world’s greatest wines practise biodynamie. In France these include Domaine de la Romanée Conti, Domaine Leroy and Domaine Leflaive (Burgundy); Zind Humbrecht and Marcel Deiss (Alsace); Chapoutier (Rhône) and Domaine Huet and Coulée de Serrant (Loire). The birth of biodynamic farming stems from a series of eight lectures entitled ‘Spiritual Foundations for the Renewal of Agriculture’ given to a group of farmers in June 1924 by Dr Rudolf Steiner. He died a year later, and the term biodynamic, which translates to ‘life forces’ was not coined until after his death. Biodynamism is a holistic approach which holds that plants are energised not just by the soil but by the air, terrestrial cycles and those of the sun, moon, planets and stars. Of course, synthetic fertilisers, herbicides and pesticides are not used. It should be noted that Steiner formed his ideas before synthetic, carbon-based pesticides were invented. Biodynamic producers enhance the soil by applying special preparations, at the appropriate time in the natural cycle. There are nine of these, numbered 500–508. For example no. 500 is dung manure, prepared during winter in the horn of a cow. The horn is buried for 6 months, and the contents are then sprayed on the soil at a typical rate of 60 g of manure (dissolved in 34 litres of water) per hectare. No. 502 comprises yarrow flower heads fermented in a stag’s bladder. This is then added to compost along with other biodynamic preparations, to help trace elements in the soil become more available to the plants. The compost ‘teas’ are ‘dynamised – stirred both clockwise and anticlockwise, before being added in the tiniest of quantities to the earth. The mixtures will be added on the appropriate day – there are ‘leaf days’, ‘root days’, ‘flower days’ and ‘fruit days’ according to the passage of the moon – and at the ‘correct’ time of the day.
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FOOD INDUSTRY BRIEFING SERIES Wine
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© K. Grainger & H. Tattersall 2005
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INE PRODUCTION ivW 2.2.3 Strong win
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INE PRODUCTION viW 10.2 Must prepar
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Page 13 and 14: Preface There are, of course, many
Page 15 and 16: Acknowledgements We are grateful to
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Page 21 and 22: INE PRODUCTION 2W 1.1.1 Stalks Stal
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Page 25 and 26: INE PRODUCTION 6W Box 1.1 Definitio
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Page 31 and 32: Climate Climate and weather have a
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Page 37 and 38: 18 Table 2.1 Comparison of annual s
Page 39 and 40: Soil Soil is a critical factor in t
Page 41 and 42: 22 WINE PRODUCTION The most importa
Page 43 and 44: The Vineyard Viewpoints on viticult
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Page 47 and 48: 28 WINE PRODUCTION Fig. 4.2 Vines p
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Page 51 and 52: 32 WINE PRODUCTION 4.6 The growing
Page 53 and 54: Pests and Diseases As with any othe
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Page 63 and 64: The Harvest This is a critical poin
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Page 67 and 68: Vinification - The Basics The proce
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Page 73 and 74: Red Wine Making This chapter descri
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Page 77 and 78: 58 WINE PRODUCTION fermentation tak
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Page 81 and 82: Dry White Wine Making Although the
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Page 85 and 86: 66 WINE PRODUCTION 11.2 Filtration
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92 WINE PRODUCTION 14.1.1 Medium-sw
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94 WINE PRODUCTION ‘by-product’
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96 WINE PRODUCTION decades of barre
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98 WINE PRODUCTION We know from our
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100 WINE PRODUCTION from the smalle
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102 WINE PRODUCTION Some smaller ho
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104 Table 16.1 The least good years
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106 WINE PRODUCTION of rainwater pe
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108 WINE PRODUCTION Fig. 16.1 Toppi
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110 WINE PRODUCTION with closures o
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112 Table 17.1 EU permitted sulphur
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Glossary Acetobacter. Genus of bact
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116 WINE PRODUCTION Cask. Wooden co
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118 WINE PRODUCTION acid into soft
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120 WINE PRODUCTION Stelvin ® . Br
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Bibliography Allen, M., Bell, S., R
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Useful Websites Association of Wine
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126 WINE PRODUCTION Wine Internatio
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128 WINE PRODUCTION Daktulusphaira
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130 WINE PRODUCTION veraison, 33 ve
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