Advancing Organic Viticulture: Sustainable Strategies for Enhanced Grape Cultivation and Wine Production

Dear Colleagues,

Organic viticulture represents a scientifically driven, environmentally sustainable approach to grape cultivation that aligns with the principles of biodiversity conservation, ecological balance, and natural disease suppression. The increasing shift towards organic farming practices stems from concerns regarding the long-term environmental impact of conventional viticulture, which relies heavily on synthetic pesticides, fungicides, and chemical fertilizers. By eliminating or minimizing synthetic chemical inputs, organic viticulture promotes the integrity of vineyard ecosystems, thus fostering biological control mechanisms that mitigate the prevalence of fungal diseases and other viticultural challenges.

A fundamental aspect of organic viticulture is the enhancement of soil fertility through the use of organic amendments, cover cropping, and composting. These practices not only improve soil structure and microbial diversity but also contribute to the overall resilience of vineyards against biotic and abiotic stress factors. The exclusion of genetically modified organisms (GMOs) and synthetic agrochemicals aligns with regulatory frameworks such as the International Organisation of Vine and Wine (OIV) Resolution OIV-ECO 460-2012, which underscores the importance of maintaining natural ecological cycles and processes.

Biodiversity plays a critical role in organic viticulture, as it supports functional ecosystems that naturally regulate pest populations and disease outbreaks. The promotion of beneficial microorganisms, mycorrhizal associations, and predatory insects serves as an alternative to chemical control strategies, thereby reducing the risk of pathogen resistance and preserving ecosystem health. Biological control methods, including the use of antagonistic fungi and bacteria, have demonstrated efficacy in managing fungal diseases such as powdery mildew (Erysiphe necator) and downy mildew (Plasmopara viticola), both of which pose significant threats to grapevine health.

In the context of organic wine production, adherence to strict regulatory standards ensures that the transformation of organically grown grapes into wine maintains the principles of sustainability, purity, and minimal environmental impact. The prohibition of synthetic additives and excessive technological interventions upholds the authenticity of organic wines while preserving the sensory and biochemical properties imparted by the terroir. Additionally, the increasing consumer preference for organic wine highlights the growing awareness of sustainable agriculture and the demand for ethically produced, environmentally friendly products.

As climate change and environmental degradation continue to threaten global viticulture, organic farming practices offer a viable alternative that prioritizes soil health, biodiversity conservation, and resilience to extreme weather conditions. Ongoing research into alternative disease management strategies, including the development of biocontrol agents and plant-derived antifungal compounds, further strengthens the scientific foundation of organic viticulture. By integrating traditional ecological knowledge with modern scientific advancements, organic viticulture serves as a model for sustainable agricultural practices that align with both environmental conservation and long-term economic viability.

Dr. Anamaria Călugăr
Dr. Claudiu Ioan Bunea
Dr. Bora Florin Dumitru
Guest Editors

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• organic
• biodiversity
• biological control
• fungal diseases
• organic wine
• alternative methods