The relative sustainability of organic, biodynamic and conventional viticulture
*Penfold, C. (2015). Final Report to Australian Grape and Wine Authority, University of Adelaide.
The aim of the study was to detect the benefits of organic and biodynamic viticulture in comparison to commonly practiced low-input and conventional high input systems „With industry funding, a six year trial at McLaren Vale in South Australia investigated the changes in soil health, fruit production and wine quality. Organic and biodynamic production led to improved soil quality, with more soil organisms including much greater earthworm populations. Wine quality was also improved, but in the absence of price premiums, this was achieved at a financial penalty to the grower through reduced yields and increased production costs.“…