This is understood in viticulture, the contamination or contamination (from the Latin. Contaminare = stain) of ground. water and air and thus finally in the wine microorganisms or polluting, toxic substances. The grapevine is during the growth cycle exposed in the vineyard many of these negative influences. Most common pollutants in soil, air and water are residues of agrochemicals (how pesticides. carbamates. fertilizers ) lead (by exhaust gases), hydrogen fluoride (by combustion of fluorine - containing wastes or fuels), ozone (formed from nitrogen oxides and hydrocarbons in conjunction with the UV radiation = Summer smog) and sulfur compounds (acid rain).
In interaction with it are also the so-called greenhouse effect and the resulting climate Change, With extensive use of agrochemicals and other synthetic substances, as well as insufficient hygiene In the cellar, serious quality losses can occur in the wine. Also wine adulteration are to be classified as "pollution". in the Organic viticulture is due to waiver or limited use of chemical-synthetic fertilizers and pesticides tries to prevent that.