The aim of this paper is to explore biodynamic farming as it specifically relates to viticulture. Biodynamic practices may have an impact on not only the health of vineyard soil and crop, but also enology. According to Trippetts, Count Carl von Keyserlingk of Germany requested a group of farmers and doctors to address the problem of declining soil and crop quality in Europe (Tippetts, 2012). Biodynamics was developed to answer this request. In the 1920s Dr. Rudolf Steiner developed the theory of biodynamics (Tippetts, 2012). Dr. Steiner presented a series of lectures that explored the theory of providing a holistic approach to caring for the land, crops and animals. The premise of biodynamics is to consider the sustainability of different
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There are approximately 500 ha of biodynamic certified vineyards grown in the United States and 15,000 ha grown in Europe (Reeve, Carpenter-Boggs, Reganold, York, McGourty, & McCloskey, 2005). According to Demeter, there are approximately 147,000 ha of biodynamic certified winegrapes are grown worldwide (Picone, Trimigno, Tessarin, Donnini, & Domenico, 2016). Mariani and Vastola suggest that viticulture has a large impact on global warming due to emissions released from fertilizers, pesticides and fuel use (Mariani & Vastona, 2015). One draw to biodynamic viticulture is an increased independence from machinery. A vineyard managed by biodynamic guidelines can see an 80% decrease in diesel fuel use (Villanueva-Rey, Vázquez-Rowe, & Teresa Moreira, 2013). A decrease in the use of synthetic fertilizers also makes biodynamic viticulture sustainable and attractive alternative for the environmentally conscious farmer. Villanueva-Rey et al. note that one significant drawback to the biodynamic method is the increased use of human labor (2013). With less machinery use there may be an increase in the use of human labor. Biodynamic farming does however, have a positive impact on viticulture as this method produces a low energy usage when compared to conventional farming (Villanueva-Rey, Vázquez-Rowe, & Teresa Moreira, 2013). One drawback to biodynamic viticulture is that yields tend to be …show more content…
Biodynamic managed vineyards tend to have a more fertile soil, which in years of adversity increased the vines ability to adapt and thrive (Guzzon, et al., 2015). Biodynamic grapevines tend to spread deeper roots allowing them access to ground water during times of drought (Tippetts, 2012). Tippetts goes on to say that conventionally farmed vines tend to have roots that spread close to the surface. This allows the vine to easily take up nutrients and water applied at the surface (Tippetts, 2012). The ability of the deep rooted biodynamic vine to reach ground water during drought is a distinct advantage for the vineyard manager. Grapevines of biodynamically managed vineyards tend to have a lower leaf stomatal conductance (Picone, Trimigno, Tessarin, Donnini, & Domenico, 2016). Picone et al. state that lower stomatal conductance enhances the plants tolerance towards abiotic and biotic factors. This is a significant benefit to the vineyard
There are approximately 500 ha of biodynamic certified vineyards grown in the United States and 15,000 ha grown in Europe (Reeve, Carpenter-Boggs, Reganold, York, McGourty, & McCloskey, 2005). According to Demeter, there are approximately 147,000 ha of biodynamic certified winegrapes are grown worldwide (Picone, Trimigno, Tessarin, Donnini, & Domenico, 2016). Mariani and Vastola suggest that viticulture has a large impact on global warming due to emissions released from fertilizers, pesticides and fuel use (Mariani & Vastona, 2015). One draw to biodynamic viticulture is an increased independence from machinery. A vineyard managed by biodynamic guidelines can see an 80% decrease in diesel fuel use (Villanueva-Rey, Vázquez-Rowe, & Teresa Moreira, 2013). A decrease in the use of synthetic fertilizers also makes biodynamic viticulture sustainable and attractive alternative for the environmentally conscious farmer. Villanueva-Rey et al. note that one significant drawback to the biodynamic method is the increased use of human labor (2013). With less machinery use there may be an increase in the use of human labor. Biodynamic farming does however, have a positive impact on viticulture as this method produces a low energy usage when compared to conventional farming (Villanueva-Rey, Vázquez-Rowe, & Teresa Moreira, 2013). One drawback to biodynamic viticulture is that yields tend to be …show more content…
Biodynamic managed vineyards tend to have a more fertile soil, which in years of adversity increased the vines ability to adapt and thrive (Guzzon, et al., 2015). Biodynamic grapevines tend to spread deeper roots allowing them access to ground water during times of drought (Tippetts, 2012). Tippetts goes on to say that conventionally farmed vines tend to have roots that spread close to the surface. This allows the vine to easily take up nutrients and water applied at the surface (Tippetts, 2012). The ability of the deep rooted biodynamic vine to reach ground water during drought is a distinct advantage for the vineyard manager. Grapevines of biodynamically managed vineyards tend to have a lower leaf stomatal conductance (Picone, Trimigno, Tessarin, Donnini, & Domenico, 2016). Picone et al. state that lower stomatal conductance enhances the plants tolerance towards abiotic and biotic factors. This is a significant benefit to the vineyard