2018 - 1- FR 01- KA 203-04783 9 Strategies of organic sparkling nd · 2020. 12. 4. · Strategies...
Transcript of 2018 - 1- FR 01- KA 203-04783 9 Strategies of organic sparkling nd · 2020. 12. 4. · Strategies...
Strategies of organic sparklingwine production under
changing climatic conditionsJM CANALS
hgh
Project n°:
2018-1-FR01-KA203-047839
2nd International OENOBIO Conference 2020:
Organic viticulture facing climate change New challenges in organic wine production and marketing
9th November 2020
Hochschule Geisenheim University (HGU) Von-Lade-Str. 1, 65366 Geisenheim, Germany
HOURS PROGRAM SPEAKERS
9:00-10:00 OENOBIO Conference opening
09:00-09:10 Conference opening
Introduction of Hochschule Geisenheim University and Oenobio
Consortium (10 min)
H.R. Schultz
R. Kauer
P.-L. Teissedre
09:10-09:25 OENOBIO: A strategic partnership for vines and wines organic
production, goals and implementations (15 min)
A. Lairy
P.-L. Teissedre
09:25-09:45 EU actions to support organic wine (20 min) D. de Froidmont
09:45-10:00 Chat & questions (15 min) M. Stoll
10:00-11:30 Organic viticulture facing climate change I
10:00-10:20 Viticulture under changing climatic conditions: an equation with
(too) many variables? (20 min)
H.R. Schultz
10:20-10:35 Could organic viticulture mitigate effects of climate change? (15
min)
J. Döring
Y. Wohlfahrt
10:35-10:50 Facing changes in viticulture – experience of a winery. Estate
Alois Lageder - Alto Adige. (15 min)
A.C. Lageder
10:50-11:05 Act now! The ECOVIN Biodiversity Action Plan as one possible
answer to climate crisis and biodiversity crisis (15 min)
R. Dejas
11:05-11:30 Chat & questions (25 min) M. Stoll
14:00-15:00 Organic viticulture facing climate change I I
14:00-14:15
Climate evolution and trends in Southern Romania and
implications for vine growing and winemaking (15 min)
A.O. Antoce
14:15-14:30
Field report on the 2020 harvest: adaptations of organic practices
in Bordeaux, France (15 min)
S. Bequet
14:30-14:45
Strategies of organic sparkling wine production under changing
climatic conditions (15 min)
J.-M. Canals
14:45-15:00 Chat & questions (15 min) Y. Wohlfahrt
15:00-16:00 New challenges in organic wine production and wine marketing
15:00-15:20
The challenge of sulphite content reduction in organic wines:
possible strategies for red winemaking (20 min)
M.A. Paissoni
15:20-15:35
Natural wine and organic wine production: management and risks
in the frame of climate change (15 min)
P.-L. Teissedre
15:35-15:50
Consumer preferences: trends and reasons buying organic
sparkling wines (15 min)
C. Marquet
15:50-16:10 Chat & questions (20 min) Y. Wohlfahrt
16:10-16:30 OENOBIO Conference closing
16:10-16:30 Discussion and Conference closing (20 min)
R. Kauer
Y. Wohlfahrt
P.-L. Teissedre
Summary
• Requirements for sparkling wines & consequences of global warming
• Possible solution: Ancestral method
• Ancestral method without sulphites
• Conclusions
Global warming
• Increase of temperature
• Higher alcohol content
IPPC, rapport August 2019
1. Early harvest: short maturity period if alcohol content is limiting
2. Changing of terroir:• Higher altitudes• Northern territories
TODAY 411 ppm
Date beginning harvest
October 6, 1972
September 5, 2006
CAVA - CATALUNYA
CIVC
Sparkling wines: Ancestral method
OTHER NAMES: rurale, gaillacoise, artisanale, pétillant naturel, and in some
appellations, like Montlouis-sur-Loire, pétillant originel. Blanquette de Limoux
(XVI century).
Sparkling wines: Ancestral method
• Base wine, with 20-25 g/l of sugar from the grape
• Filter and/or cooling system
• Tirage without adding sugar to do the second fermentation
• Clarification in bottle, disgorgement, cork, wired cage and packaging
No alcohol increase from Potential Alcoholic Content of the grapes.
KEY POINTS
• SOME PRODUCERS JUST FILL BOTTLES WITHOUT REDUCE THE YEAST POPULATION (100 M cells/ml) Reduction aromas @ ageing.
• COOL WINE 72 HOURS 0ºC REDUCE POPULATION TO 3-5 M cells/ml, to avoid reductive aromas. ALSO STABILIZES WINE FROM TARTRATES PRECIPITATION.
• FILTER NOT COMPULSORY
• ADD A NEW YEAST STARTER IF NECESSARY
• CLARIFYING AGENT ADDED
• MAXIMUM TOTAL SO2 allowed 120 mg/l
ANCESTRAL METHOD WITHOUT USING SULPHITES
TURBIDITY OF GRAPE JUICE @ PRESSING OF WHOLE GRAPES
COURTESY OF P. POINSAULT
PROCEDURE SUGGESTED
• PRESS WHOLE GRAPES AND TAKE LOW TURBIDITY FRACTIONS
• ADD A YEAST STARTER
• PROCEED AS USUAL
Limited oxidation because of Carbon Dioxide protection.
CONCLUSIONS
• RURAL METHOD AS A SUBSTITUTE OF TRADITIONAL METHOD TO PRODUCE SPARKLING WINES WITHOUT SULFITES
• AFFORDABLE FOR SMALL AND MEDIUM SIZE PRODUCERS
• PROCEDURE INTEGRATED WITH SAME EQUIPMENT THAN TRADITIONAL METHOD.