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Contents: Biodynamic, Organic and Natural Winemaking

To give you a bit more of an impression of what you will find in the book Biodynamic, organic and natural winemaking. Sustainable viticulture and viniculture here is the table of contents:

  • Biodynamic, organic and natural winemaking. Sustainable viticulture and viniculture.

    Biodynamic, organic and natural winemaking. Sustainable viticulture and viniculture.

    1. Organic wine-growing – an overview

    • Is the wine any different?
    • Locally grown and small-scale
    • Mind your language!
    • Respect for the environment
  • 2. Farming today
    • The four main groups
    • Conventional farming
    • Organic farming
    • Sustainable farming
    • Biodynamic farming
    • Common objectives
  • 3. History in brief
    • Crisis in the vineyard
    • The post-war years
    • Awareness
    • Organic wine-growing
  • 4. How widespread is organic wine-growing?
    • Spain and Italy top the list
    • France
    • Austria and Germany
    • The new world
  • 5. Who goes organic?
    • And why?
    • The environment matters most
    • Are organic wines more expensive?
  • 6. Organic wine-growing
    • How does organic differ from conventional?
    • Good soil
    • Roots matter
    • What does the vine need?
    • Weeds and cover crops
    • The comeback of the hedge
  • 7. Pests and diseases
    • Fungal diseases
    • Other pests
  • 8. Pest control by natural means
    • Préparations naturelles peu préoccupantes (PNPP)
    • The nettle war
    • Approval of organic plant protection products
    • Copper and its alternatives
    • Spraying
    • Crosses and hybrids
    • Genetically modified grape vines
  • 9. I want to go organic ‒ how is it done?
    • Official labelling
    • The whole EU procedure
    • The USA
    • Switzerland
    • Non-certification
  • 10. Biodynamic wine production
    • The practical side
      • The preparations
      • 500 – cow dung in cow horn
      • 501 – quartz in cow horn
      • 508 – horsetail
      • The dynamiser and dynamisation
      • The compost
      • Compost turns biodynamic
      • Preparations 502‒507
    • Cosmic rhythm, the moon and the four kinds of days
    • The consultants
    • Control and rules
    • Wine-growers and the practical results of biodynamics
  • 11. Private labelling and control
    • Private organic labels and organisations (a selection)
      • International
      • France
      • Austria
      • Switzerland
      • Italy
      • Germany
      • California
      • Australia
      • South Africa
      • Chile
      • Argentina
      • New Zealand
    • Biodynamic certification labels
  • 12. The work inside the cellar
    • Why have rules in the cellar?
    • Why add sulphur anyway?
    • Reduce by how much?
    • The disadvantage of reducing sulphur content
    • What is typical?
    • Organic and authentic?
  • 13. Additives
    • Are additives and interference needed?
    • Allergenic additives
    • Which additives are used, and why?
    • Additives and process during vinification
    • Other matters
  • 14. Sustainable wine-growing
    • The definition of sustainable
    • How do sustainable wine growers do things?
    • Sustainability by the Cousinié method
    • Labelling
      • France
      • Austria
      • California
      • Chile
      • South Africa
      • New Zealand
      • Australia
      • Fairtrade
      • Code of conduct for Nordic monopolies
  • 15. Vins nature – natural wines
    • French natural
    • Italian natural
    • The taste
  • 16. The environmental big picture
    • Carbon dioxide emissions
    • Wine transport
      • Bulk shipping instead
    • Carbon-neutral wines
    • Lighter bottles
    • Natural cork
    • Solar collector panels
    • Irrigation
    • Trapping carbon dioxide
  • Appendix 1: Recommended “natural wine” producers
  • Appendix 2: A selection of favourite organic and biodynamic producers

More information

This post is also available in: Swedish

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