Biodynamic wines — is there a science behind?

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Practices

Biodynamic winemakers use the loosening of the soil and the sowing of certain herbs, which activate the activity of certain soil bacteria, thus strengthening the natural vitality of grapes against pests and diseases. Biodynamicists also use different kinds of organic composts, cow manure and homeopathic preparations, which undergo a process of dynamization (activation of vital forces) through a long stirring. Much attention in biodynamics is paid to the connection of plants with planets movement and phases of the moon, taking into account their seasonality, you can accurately determine what work must be done at what time, increasing its effectiveness.

© Domaine de la Vougeraie
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Other side of the coin

Organic and biodynamic agriculture practices are more difficult to implement as compared to conventional practices and in some cases pose the risk of negatively impacting a product’s quality. Because organic wine growers cannot use synthetic chemicals to avert fungi or pests, they need to use more manual labor. This is confirmed by cost studies that suggest that switching from a conventional to an organic- certified winery can add 10 to 15% in cost for the first three to four years.

What for?

Firstly, the argument to support biodynamic practices is that chemicals, used in conventional viticulture kill some important organic components of the wine that lead to its quality. Each region has its own unique microbes that live on the skin of the grape and contribute to the unique “terroir” of the wine.

Climate change adaptation

A study published in the journal Nature in 2018 concludes that plant adaptation to climatic threats is greater in biodynamic compared to the conventional system, suggesting that the sustainability of biodynamic practices would rely on fine molecular regulations. The same stood true for seasonal trends and pathogens attacks, which were associated with higher expression of silencing and immunity genes, and higher anti-oxidative and anti-fungal secondary metabolite levels. On the other hand in the study it wasn’t proven that the same is not true for bio agriculture as well, not to mention the overall controversy of biodynamic practices.

What about the taste?

Being bio wine or biodynamic wine, does it actually make it tastes better?

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Viktoriia Ovchinnikova

Viktoriia Ovchinnikova

Thank you for stopping by, I just want to share here my insigts and knowledge from skyrocketing field of sustainable development.