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Take you to the real organic wine


With the continuous improvement of life quality, people pay more and more attention to food safety. "Organic" has become quite a hot concept in the food and beverage industry in recent years, and organic wine is even hotter. Over the past decade, the business of organic wine production has been expanding worldwide, with Italy, France, Sweden, the United Kingdom and Spain becoming the world's leading producers of organic wine. There are now more than 2,000 wineries producing organic wine worldwide, according to statistics. So what exactly is an organic wine? What's the difference between organic wine and conventional wine?

 

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Pesticides, fungicides and herbicides are not allowed in organic farming, and chemical synthetic fertilizers are prohibited. Typically, organic growers use natural fertilizers, such as animal waste, algae, or their compost.

Contrary to many people's intuitive perception, organic farming allows wine farmers to use Bordeaux solution (a mixture of copper sulphate, lime and water) to combat the troublesome downy mildew in vineyards: up to 6kg of copper per hectare per year (non-organic normal vineyards are allowed up to 30kg). Although copper concentrations in the soil are harmful to organisms in the environment, Bordeaux liquid is considered "organic" or "natural," not synthetic, because it is made from materials that occur naturally on Earth. For powdery mildew, organic farming also allows the use of sulfur-containing preparations for control.

So organic farming is not the pest control product you think it is.

 

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Organic wines also have more discipline than conventional wines. Grapes used for organic brewing also need to be 100 percent organic and use natural yeast that has been certified organic; Genetically modified products and chemical additives are banned in the brewing process.

In the European Union, organic wine is converted to Sulfur through a lengthy process, and Sulfur Dioxide is forbidden to be used in wine, such as Sorbic Acid and Lysozyme. In the United States, however, the rules are stricter, with organic wines not allowed to add sulfur dioxide and must meet the same requirements as other products for organic certification from the United States Department of Agriculture (USDA)

 

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he standards for organic certification are relatively strict, requiring at least three years of organic conversion to be certified, and there are stricter limits on sulphur content: 100mg/L for dry organic red wines (less than 2g/L of residual sugar), 150mg/L for dry white and rose wines. All 50mg/L less than the normal wine limit.

The meaning of organic wine

To be sure, from a health point of view, the organic grape growing process is more environmentally friendly, with relatively few additives in the wine, allowing for the occasional drink.

 

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Professionally, organic wines are more authentic, telling you the smell of the soil and the sun and rain of the year. Of course, creating an organic wine that tastes good is a rigorous challenge for farm technicians and winemakers alike.

 


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