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Economically Sustainable Organic Wine Production

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Economically Sustainable Organic Wine Production ECONOMICALLY SUSTAINABLE ORGANIC WINE PRODUCTION AND ECOLOGICAL WINE TOURISM CAN ENSURE THE CONSERVATION OF VALUABLE VITICULTURAL LANDSCAPES AND THEIR CULTURAL HERITAGE A gazdaságilag fenntartható biobor-termelés és ökológiai borturizmus biztosíthatja az értékes szőlőtermő kulturtájak és azok kulturális örökségének megőrzését NÉMETHY, Sándor – LAGERQVIST, Bosse – WALAS, Bartlomiej Abstract for the viability of organic wine The high-quality, additive-free wines, production. thriving vineyard landscapes and the cultural heritage of wine regions with Key words: wine tourism, organic substantial organic production constitute viticulture, sustainability, organic wine, the main resource for many destinations of brand equity, cellar door strategies, product wine tourism. Tourists are increasingly involvement, product development, wine interested in visiting unspoiled viticultural marketing. locations and consuming healthy wines, JEL codes: Q01, Q13, Q57 which encourage vintners to apply ecologically sustainable practices and Összefoglalás expand their business with touristic A magas minőségű, adalékanyag- facilities. As the environmental knowledge mentesborok, viruló szőlőtermő tájak és a of wine-consumers increases, their borrégiók kulturális öröksége továbbá az changing attitudes influence the producers egyre jelentősebb biotermelés alkotják a perceptions of the environmental policies, borturizmus legjelentősebb erőforrásait. A product structures, branding and marketing turisták egyre inkább érdeklődnek a strategies of vintners. Sustainable romlatlan szőlőtermő tájak meglátogatása consumption is based on a number of és az egészséges borok fogyasztása iránt, decision-making processes regarding the ami arra serkenti a termelőket, hogy egyre social responsibility of consumers. One nagyobb mértékben térjenek át az possible opportunity of incorporating ökológiai gazdálkodásra és kibővítsék environmental responsibility in planning gazdaságukat turisztikai szolgáltatásokkal wine consumption and tourism is targeted is. A borfogyasztó közönség környezet- marketing towards consumers interested in tudatosságának növekedése befolyásolja a protecting the environment and reducing termelők környezetpolitikához való the ecological footprint. Organic viticulture viszonyát, a termékszerkezetet, a seeks to create robust and healthy soils and márkanevek kialakítását és a marketing vines through proactive vineyard stratégiák fejlesztését. A fenntartható management in order to foster resilience, fogyasztás számos, a fogyasztók szociális biodiversity and balance in the healthy felelősségével kapcsolatos határozat- agro-ecosystems of vineyards, even formáló folyamaton nyugszik. Egy accepting lower yields. We propose a lehetőség a környezeti felelősségvállalás holistic concept, which comprises organic beépítése a borfogyasztás és turizmus production, cultural heritage, educative tervezésébe a célcsoport irányos marketing tourism, development of complex product azon fogyasztók felé, akiket komolyan structures and special marketing strategies foglalkoztat a környezetvédelem és az ökológiai lábnyom csökkentése. Az 47 ökológiai (bio)szőlőtermesztés erős és örökség ápolását, az oktató célú turizmust, egészséges talajokat és szőlőnövényeket komplex termékszerkezet kialakítását és hoz létre a proaktív menedzsment révén speciális marketing stratégiákat annak azért, hogy fenntartsa a szőlőültetvények érdekében, hogy növeljük az ökológiai egészséges agro-ökoszisztémáinak bortermelés életképességét. rugalmasságát, alkalmazkodóképességét, Kulcsszavak: borturizmus, ökológiai biodiverzitását és egyensúlyát még akkor szőlőtermesztés, fenntarthatóság, is, ha a terméshozam mennyisége organikus bor, márkaminőség, nyitott alacsonyabb lesz. Mi egy holisztikus pincék-stratégia, termékfejlesztés, koncepciót javasolunk, amely magában bormarketing. foglalja a biogazdálkodást, a kulturális Organic viticulture The continuously increasing environmental awareness of farmers and consumers caused that organic farming became widely popular in all areas of agriculture, including the field of viticulture. The use of chemicals in organic farming is strictly controlled by law. Almost none of the chemicals used in traditional agriculture are permitted in organic farming except for some organic fertilizers and non-synthetic pesticides while in conventional farming manufactured inorganic fertilizers and chemical/synthetic pesticides are frequently used. Although the organic grower intends to grow a healthy vine, which is able to withstand pests and feed itself naturally, the issues of sheltering the vine from anything that might harm it are not neglected. This means developing hardy, disease resistant, quality wine grape varieties and balanced vineyard-ecosystems by using biological defence against pests and diseases and maintaining healthy soils and biodiversity. By definition, “Organic farming is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.” It is important to keep in mind, that there are significant differences between the terms "sustainable" and "organic," and they should not be confused or used interchangeably. Soils of good quality are prerequisites for organic viticulture. The aim of organic soil management (Figure 1) is to enhance the biological functions of soils by improving their physical, chemical, and biological properties, including water circulation and aeration, availability of nutrients, and soil-biodiversity (REEVE et. al. 2005). The physical and chemical variables, which determine soil quality, include soil bulk density, pH, nutrient availability (Cation Exchange Capacity- CEC and Base Saturation), organic matter content, and soil water holding capacity (SCHWANKL – McGOURTY, 1992; McGOURTY – REGANOLD, 2005). Furthermore, soil microorganisms are very important indicators of soil health, due to their role in decomposition of organic matter, humus formation, nutrient cycling, and symbiotic relationships with other organisms in the soil. Soil dwelling macroorganisms such as nematodes and earthworms are also important bioindicators of soil health since they also alter the physical and chemical properties of the soil, maintain and improve its structure. Recent research confirmed that there were clear differences in soil quality between conventional and organically managed vineyards over time (COLL et. al. 2011). 48 Figure 1. Practices used to manage systems interactions in an organic farming system Source: http://www.nap.edu/read/12832/chapter/8 The other important factor in organic vineyards is biodiversity and sustainable interactions between systems (Fig. 1). A conventional vineyard is a monoculture, which has only one crop, the vine, and all other organisms are either killed or prevented from finding an ecological niche among the grapevines. In organic vineyards the vine constitutes a healthy agro-ecosystem together with other plants and animals, which may compete with or prey on the vine, but they will also compete with and prey on each other, creating an ecosystem, which is inherently far more stable than a monoculture (ROSS – GOLINO, 2008). Cover crops can substantially contribute to biodiversity and help the grapevine in many ways, including the maintenance of good soil quality (McGOURTY – REGANOLD, 2005): - by encouraging the natural predators of the vine's enemies; - by acting as decoys for anything that preys on the vine; - by fixing nitrogen from the atmosphere; - by enriching soil with new nutrients after being ploughed back into the soil; - by enhancing soil biodiversity. One single crop can be destroyed very quickly by a single pest or disease while a functioning ecosystem might be able to raise more effective barriers against new pests or diseases. In 49 practice, organic farmers use a wide range of farming systems ranging from old fashion techniques such as head pruning, cross tillage, sulphur dusting, composting, cover cropping, and no irrigation to more contemporary practices, including trellising, drip irrigation, denser spacings, international varieties and modern rootstocks. Organic wine The two main phases of wine production are the grape growing and the oenological phase, i.e. the wine production from the fruit. The most widespread definition of organic wine as "wine made with grapes farmed organically", deals only with the first phase, while the oenological practices have at least as large role in wine quality as vineyard operations. There are a number of oenological manipulations, which may include different additives in order to ferment and preserve the wine. The most universal and the only effective wine preservative is sulphur dioxide, which is considered by many vintners as non-organic, and, therefore, the issue of wine preservation is central to the discussion of how organic wine is defined since the use of added sulphites is still heavily debated within the organic winemaking community and influence the relevant legislation in different countries. Those organic wines, which are not preserved with sulphites, should be consumed within a few years of bottling (McGOURTY et. al. 2011). The European legislation for “organic wine” has been agreed in the Standing Committee on Organic Farming (SCOF) in February 2012 in order to improve transparency and better consumer recognition taking into account the fact, that many other countries
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