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Bioenergetic viticulture

Form of production for the production of grapes and Wine (Principles and general information are under Organic viticulture whose study is also recommended as an introduction to the complex topic). Bioenergetics is a specialist field of biology, ecology, Biophysics and biochemistry dealing with energy transformations in living structures. In a narrower sense, this includes the science of energy supply and the energy balance of living cells.

The basis of bioenergetics are the laws of chemistry and physics, especially thermodynamics. Most life processes on earth are on the photosynthesis and the use of sunlight as an energy source. All cellular energy transformations produce heat as a by-product. The universal form of rapidly releasable energy in living cells and regulator of biochemical processes ATP (Adenosine triphosphate). All these aspects are scientifically proven. In addition, however, there are also bioenergetic concepts in the scientific periphery within the Esoteric,

In 2005, Franconian winegrowers founded an association for the promotion of bioenergetic viticulture based on the "Codex naturalis Schätzlein" based in Eibelstadt (Franconia). It should be noted that not all principles or procedures comply with scientific criteria and are in part not uncontroversial. Bioenergetic viticulture is understood as the use of natural bioenergy, based on energies available in nature. This is going on Hildegard von Bingen (1098-1179), which has described, inter alia, the use of energies from minerals and gemstones. Wine is the oldest cultural understood by humanity, which must be produced in harmony with nature. Production is based on ecological principles, supplemented or reinforced by specific bioenergy criteria.

The influence of light and vibrations (eg music waves ) is specifically used in viticulture for the BioBalance. In the vineyard is any stress to prevent for vines and grapes. Heavy use of machinery in relation to vine and soil is strictly avoided. The handwork is therefore, especially in the vintage, clear principle. Not allowed are procedures for flavoring, Additives and deliberate tolerance of impurities (wood, concrete), genetic engineering, as well as processes that alter the identity of the wine by interfering with the molecular structure. There must be no bacteria. enzymes or yeasts be added. Also, the man or winegrower must be in harmony with himself and his environment (especially his family), because only those who "swing harmoniously" can convey BioBalance (end of quote).

It should be noted, however, that "vibrational harmony" and "biobalance" are not scientifically accepted terms. In addition, a wine made according to these guidelines is not automatically on Biowein (Organic wine). Prerequisites for this are the certification as an organic farm, as well as the observance of the rules and limits for the biological-organic organic wine production. After years of negotiations between the member states, there is one since 2012 EU Regulation with exact rules for vineyard and opposite now also cellar for the vinification of wines with this protected name.

There will be measures of biological respectively. Integrated pest management applied in very strict form. The Bioenergetic viticulture is also considered as a further development of the similarly oriented, on the basis of individual methods (eg. moon phases and planetary states) but also not undisputed Biodynamic viticulture Roger that. Both forms of production, however, are often combined and considered as a single entity. The third (second) scientifically undisputed form of production is the Organic (Ecological) Viticulture,

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