An overview of the biodynamic wine sector

Abstract

The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, producers have begun to pay more attention to organic and biodynamic products. Using a systematic literature review, this review aims to investigate the biodynamic production system in the viticulture and winemaking process. In particular, the review examines, 1) the biodynamic practice and its main characteristics including the certification system; 2) the biodynamic market characteristics and the recent trends, the production costs and the marketing strategies adopted by wineries; 3) the demand attributes and wine consumers' perception on sustainable practices and "green products" such as biodynamic products; and 4) the association between the biodynamic wine chain and the environment. The review highlights the research progress in this field and reflects on the potentiality and needs of the biodynamic viticulture and wine sector. The literature clearly indicates the lack of knowledge regarding, mainly, the biodynamic farming concept and the label. Moreover, while it is clear that consumers are willing to spend more for an organic wine than for a conventional one, there are no data about the willingness to pay for biodynamic wines. Finally, the review concludes with implications and suggestions for further research

Conversion to organic and biodynamic viticultural practices: impact on soil, grapevine development and grape quality

“…In recent years, both winegrowers and consumers have shown steadily growing interest in organic wine production (Mann et al, 2012;Willer et al, 2013). In the course of this development, biodynamic wine production especially is receiving increasing attention (Castellini et al, 2017), because winegrowers have reported remarkable positive influences of biodynamic practices on soil quality, grapevine development, plant health and wine quality (Preston, 2008;Masson, 2009;Meissner, 2015). In biodynamic agriculture, in addition to compost fertilization and cover crops, preparations of specific fermented plant materials are used to enhance soil fertility and microbial diversity (e.g.…”

<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>

“…Biodynamic production is instead a comprehensive organic farming method still founded on a "voluntary" basis, without any public intervention. 5 In this perspective, the biodynamic winemaking process is more restrictive than the organic one, with even stricter limits. 6 As an example, Demeter ® (the most widespread voluntary biodynamic certification in Europe and the rest of the world) provides guidelines for the biodynamic winemaking process: 7 exclusive use of indigenous yeasts; no added yeast nutrients; minimal use of sulfites; exclusive use of permitted adjuvants and additives.…”

Ser o no ser (ecológico): Transiciones sostenibles en el vino de Castilla y León

“…-Complejidad: frente a la elaboración convencional, la elaboración de vino con métodos ecológicos puede alcanzar altos niveles de complejidad, tanto en el viñedo como en la bodega, puesto que se pierde el nivel de control que, gracias a los avances técnicos, se obtiene mediante la primera (Bouzdine-Chameeva y Krzywoszynska, 2011) [19]. -Mayores costes: aunque existe bastante variabilidad en los costes de producción asociados, debido a las condiciones del viñedo y al tipo de gestión, en diferentes estudios se indica que los viticultores orgánicos experimentan mayores costes operativos asociados (1) con un mayor uso de mano de obra, (2) y por el uso de insumos alternativos a los convencionales para las labores de prevención (Castellini, 2017) [20]. -Inversión en normalización: se realiza un esfuerzo adicional en tiempo y recursos financieros para obtener (y mantener) la certificación de vino ecológico, con unéxito comercial todavía bastante relativo e incierto (Delmas y Grant 2014) [21].…”