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A Technical Guide for Wine Producers
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A CLEAN AND GREEN WINE INDUSTRY
Vinifying organic wines
Although local vinification regulations do not make provision for the vinification of organic wines, several local wineries are requested by clients to make organic wines. The perception possibly exists that organic wine should differ in style from other wines as a result of different vinification methods. This perception is contradicted by the local cellars which succeed in making organic wines. The National Association for Sustainable Agriculture, Australia (NASAA) provides guidelines for the vinification of organic wines.
The purpose of organic processing is to optimise and sustain product quality through minimal processing, limited refining of raw materials and the reduction or elimination of additives while sanitation, hygiene and food safety are sustained.
The first step towards organic wines is obviously the use of organic grapes. If such grapes are delivered to an uncertified winery, however, the organic status is lost. The organic certification of any product supplied to a consumer requires that all stages in the cycle, from the cultivation of raw material, via processing and final packaging for presentation to the consumer, have to comply with organic certification standards. Unlike grape producers, wineries do not have to undergo a transition period from conventional to organic cultivation, and only have to comply with the prescribed standards to qualify for certification.
Wineries applying for organic certification have to submit, for consideration, full particulars of the cellar, processing details, process flow charts, product flow charts and a site plan, where after an official inspection will be held. If everything is in order, the necessary organic certification documents will be issued. The processing requirements for organic certification are evaluated for input ingredients, transport and reception of goods and processing methods.
At least 95% of all input ingredients have to comply with the NASAA prescriptions for local ingredients or, if imported, be certified by an officially recognised foreign body. In view of the fact that most wineries make and handle conventional and organic products, proper record keeping should be in place to ensure that the various products are received, stored and handled separately. Storage sites should be clearly demarcated to distinguish between the various products. The storage of organic ingredients and products may take place at room temperature and modified atmosphere of nitrogen, oxygen or carbon dioxide, as well as refrigeration, freezing and humidity control are allowed. Barrels should preferably be used either for conventional or organic purposes and if converted from conventional to organic, be cleaned under an inactive gas atmosphere to remove solids from the barrel.
Any additives, aids or other ingredients used during the vinification of organic wines have to comply with the NASAA requirements, according to which the following may be used: activated carbon, ascorbic acid, bentonite, calcium carbonate, carbon dioxide, casein, citric acid, diatomaceous earth, egg white, gelatine, isinglass, caolin, lactic acid, malic acid, asbestos-free membrane filters, organic jerepigo, nitrogen, oxygen, oak particles, pectin, potassium carbonate, potassium metabisulphate, potassium tartrate, silicon dioxide, sulphur dioxide (limited to 20 mg/l free and 100 mg/l total), tannic acid as filtration aid, tartaric acid and yeast (not GMOs). The use of GM organisms for grafting or in the production of any additives or aids is prohibited. Care should be taken that the use of diammonium phosphate (DAP) and ammonium sulphate are prohibited. Mechanical, physical, biological, extraction, precipitation and filtration are usually permissible processing techniques, but whether specific practices are in fact permissible should always be verified first. Blending of conventional and organic wines is obviously not allowed and the organic status of such wines will be forfeited. Packaging material used for the final product should always be food grade quality, clean, preferably new and purpose designed to preserve the organic integrity of the product. Glass is the preferred packaging material, while lead and PVC are obviously undesirable.
It is standard practice for all organic products to apply pest and disease control through good production practices such as correct sanitation and hygiene, without using chemical treatment or radiation. The use of physical screening, sound, ultrasound, traps, light and ultraviolet light, temperature control, a controlled atmosphere and diatomaceous earth are recommended for such purposes.
Thorough record keeping is essential when making organic wines, and is intensively evaluated during inspections. It also plays an important role with regard to traceability should complaints be received from the market (Austin, 2008).
Reference
The NASAA standards may be accessed on the website www.nasaa.com.au.
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