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Scientific and technological objectives of the project
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General scientific objectives
The project aims at solving the legislative problems by producing a scientific data set to support the EU commission to develop the legislative framework. Data about currently applied practices, consumer and market needs in significant areas will be gathered in all significant wine producing areas of EU and some new member states as well as accession countries. Test series with suitable and innovative technologies to improve the quality of wines from organic viticulture, allowing using a low level of sulphites will be conducted and validated on selected farms. Moreover the results will be discussed with a participatory approach with stakeholders on national levels as well as on European level, ensuring a high acceptance of the proposed legislative framework and. A code of best practices as well as a simplified environment assessment tool shall give guidance for wine producers to produce high quality wine while limiting their impact on the environment.
The project will not carry out experimental work with the production of table grapes although this is mentioned in the call. This is due to the limited budget. However the project will at least take the issue up in the consumer and market research activities, analyzing as well development potentials for table grapes. Furthermore some tools, e.g. for wine and environmental quality improvement, outlined in the Code of Practice can also be applied for table grape and grape for juice production.
Technological approach
Sulphites reduction in wine processing is considered as a primary objective in oenology, but actually there are no specific tools that could completely substitute this toxic additive. Such a concern becomes particularly important for organic wine production (as reported in the call), but it is valid also for traditional winemaking.
Different strategies to reduce or to avoid the use of sulphur dioxide and of other additives not in line with the concept of organic agriculture in oenological practice will be evaluated both on laboratory scale and on-farm level. It will consider the principle of wine quality conservation and stability, not neglecting consumer’s health. Some of these strategies are already known, as the optimization of fermentation management, yeast nutrition, and starter culture use. Nevertheless, traditional technologies are often not enough to assure a proper behavior for wine evolution and quality, especially in some years or regions, where grapes could be easily affected by bad ripening conditions (e.g. Botrytis cinerea). In this case the introduction of innovative tools and technologies could be useful to reduce the overall amount of SO2 used in the production process. Different technologies are useful for this purpose, on the basis of mild and healthy criteria. Physical treatments are one of the most recent instruments introduced to control microbial population, chemical and physical stability (reducing sulphite needs); they have a very low impact on healthy aspects, but their effects on wine quality need to be deeply investigated. Their application has to be optimized for organic wine making.
Moreover different aspects connected to yeast metaboliphsm should be deepened as regards sulphite amounts reduction: natural production of sulphites, sulur compounds and off-flavors, are strictly related to yeast metabolism, with a negative impact on wine flavor and quality. Finally, the possibility to consider some natural derivative products (glutathione, cysteine, lysozime) as SO2 alternatives should be deepened as regards their implementation in organic wine-making. (Zironi, 2004)
Adaptation of an environmental impact assessment tool
Contamination of surface water, ground water and air resulting from farming practices is still frequent in many locations in Europe. The Water Framework Directive (WFD), the Thematic Strategy on Sustainable Use of Chemicals provides a coherent and consistent EU policy framework to reduce this contamination. However, no integrated risk assessment methodologies are available that consider all relevant environmental aspects and local actors have no tools to support their choices towards environmental quality improvement. In addition is not clear how much the organic farms improve the environmental quality in their framework farm activities compared to the traditional agricultural activities.
Effort should be given in developing risk assessment methodologies for the entire environmental compartment using the best science available and including a harmonized procedure for eco-toxicological criteria that combines the principles of European policies. The interactive improvement of these methodologies will proceed in close interaction with other on going EU project to develop a user-friendly expert system that can be applied across the EU for adequate advice to local actors on the most effective measures for improving environmental quality.
Market development and needs
Market development of European organic wines is also influenced by the realities of the global wine world market. In this sense, the organic wine sector is concerned by the current debate on which type of wines are better required by the market, opposition between “modern” and “classical” wines.
In the last years the market for organically produced wine has developed (Hamm et al. 2004). Main importing country like United Kingdom, Scandinavian countries, Germany and Switzerland have started to import more and more organic wines, mostly from the Mediterranean Countries.
A recent study of ONIVIN from France has investigated the export potential of wine for Germany (ONIVINS 2004).
Since 2001 there is in several countries such as Italy a trend towards a larger use of organic labels for organically produced grapes and wines. One of the major problems is to get quality organic wine with reasonable price and in a large range of qualities (ISMEA, 2004).
From Lo Scenario Economico dell'Agricoltura Biologica, ISMEA Sept. 2004, Rome.
In France, most of the wines coming from organic certified farms are labeled as “wines from organic grapes”. A significant number of very famous vineyards in France have chosen to produce under organic certification their quality wines with denomination of origin (AOC), in order to protect and value their ground potential (terroir), more than for marketing reasons. On the other hand, labeling the wine as organic seems to be a competitive advantage for popular premium and premium wines.
In order to investigate the potentials and needs of the market consultations with experts will be made in each of the countries which are covered by the Consortium. The focus will be on retail chains and specialized wine firms, which already trade organic wines. In addition at 3 major wine expositions (Biofach, VinItaly, VINEXPO) interviews with traders will be made.
Qualitative research about consumer perceptions and expectations
Very little is known until now about the expectations of consumers about organic wine. From qualitative consumer surveys, done in the EU OMIaRD Project (….) in several European countries, although not focusing on wine from organic viticulture, it can be assumed that for consumers of organic food the health aspect has the highest importance, Regular consumers have also environmental concerns as buying motif and for non-regular consumer in some countries the taste is very important (Zanoli et al 2004), which is certainly relevant as well.
The hypothesis is that organic wine producers in some areas are still facing quality image problems, in particular with regard to taste. It is therefore planned to investigate the quality image of organic wines as well as the response to possible labeling schemes with qualitative consumer research. Due to the limited resources this will mainly be done with focus group discussion of 2 consumer segments (regular buyer of organic food, wine lovers).
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