Production method for the production of grapes and wine. Organic and integrated plant protection measures are applied in a very strict form. Bioenergetic viticulture is also seen as a further development of the similarly orientated biodynamic viticulture, which is based on individual methods (including observing the phases of the moon and planetary positions). However, both forms of production are quite often summarised and considered as a unit. Bioenergetics is a specialised field of biology, ecology, biophysics and biochemistry that deals with energy transformations. In a narrower sense, it is the science of energy supply and the energy balance of living cells.
Laws of chemistry and physics
Bioenergetics is based on the laws of chemistry and physics, especially thermodynamics (thermos = warm and dynamis = force). Most life processes are based on photosynthesis and the utilisation of sunlight as an energy source. All cellular energy conversions produce heat as a waste product. The universal form of rapidly releasable energy in living cells and regulator of biochemical processes is ATP (adenosine triphosphate). All these aspects are scientifically proven. However, there are also bioenergetic concepts on the scientific fringes of esotericism.
Utilisation of natural bioenergy
In 2005, Franconian winegrowers founded an association to promote bioenergetic viticulture on the basis of the "Codex naturalis Schätzlein" based in Eibelstadt (Franconia). Not all principles and methods fulfil scientific criteria and some of them are controversial. Bioenergetic viticulture is understood to mean the utilisation of natural bioenergy, based on the energy available in nature. Reference is made to Hildegard von Bingen (1098-1179), who described the utilisation of energies from minerals and gemstones, among other things. Wine is seen as the oldest cultural asset of mankind, which in harmony with nature must be produced. Production is based on ecological principles, supplemented or reinforced by specific bioenergy criteria.
Influence of light and vibrations
The influence of light and vibrations (e.g. music waves) is utilised for BioBalance. In the vineyard, any stress for vines and grapes should be avoided. The use of machines is strictly avoided in order to minimise stress on the vines and soil. Manual labour is therefore a clear principle, especially during the grape harvest. Processes for flavouring, additives and deliberately tolerating the absorption of foreign substances (wood, concrete), genetic engineering processes and interventions in the molecular structure that alter the identity of the wine are not permitted.
No bacteria, enzymes or yeasts may be added. The person or winemaker must also be in harmony with himself and his environment (especially his family), because only those who themselves "vibrate harmoniously" can also convey BioBalance. However, the terms "vibrational harmony" and "BioBalance" are not scientifically recognised. A wine produced according to these guidelines is not automatically an organic wine.
Musical notes: Pixabay
Barrel cellar: Bassermann-Jordan winery
