| Title | Wine produced from new grape varieties-Wine for the future? An opportunity for a (more) sustainable viticulture and wine consumption |
|---|---|
| ID_Doc | 64486 |
| Authors | Richter, B; Hanf, JH |
| Title | Wine produced from new grape varieties-Wine for the future? An opportunity for a (more) sustainable viticulture and wine consumption |
| Year | 2022 |
| Published | Berichte Uber Landwirtschaft, 100, 3 |
| Abstract | Central targets of the Farm-to-Fork strategy as part of the EU's Green Deal are the reduction of the use of plant pesticides by 50 % and an expansion of organic farming to 25 % by 2030. How can the wine industry achieve the target of reducing the use of pesticides by 50 % by 2030? One way to contribute to achieving this goal is to cultivate and expand new, fungus-resistant grape varieties (so-called FRG varieties). Thanks to their high resistance to powdery mildew and to downy mildew, these grape varieties allow a reduced use of pesticides. At the same time, the FRG cultivation helps to preserve the environment and soils and it allows CO2 emission reduction. Both the politically initiated development (demand for the reduction of pesticides) and the socially driven discussion on the sustainable production of food and beverages, including luxury goods such as wine, lead to winegrowers increasingly cultivating FRG vines and producing FRG wines. Given that the emergence of these grape varieties was very research-and producer-driven in the past, and little attention was paid to FRG wine marketing, these wines have not yet been established comprehensively on the market and marketing them remains a challenge for many wine producers. This article aims to show the development to date and the current market significance of FRG grape varieties and to provide an assessment by wine producers and industry experts of how these "new " grape varieties will develop on the market. |
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