Winemakers worldwide are experiencing many challenges and will experience even more in the near future. The art of winemaking is increasingly impacted by factors such as the current economic situation and rising energy costs, worsening a stressful situation in an extremely competitive market. So, what are the most important topics facing the industry? The latest International Organisation for Vine and Wine (OIV) data shows total global wine consumption is declining, particularly in countries where wine has traditionally been part of daily life. wine-consuming countries, such as in Scandinavia and the East, haven’t made up for this loss.
Yet there’s already a strong increase in wine production. producers like India and China will soon sell their products globally. Countries like Brazil are massively increasing production and even Northern European countries are starting to produce wine. To gain or defend its shelf space, a wine must meet consumers’ increasing needs and demands, particularly in quality and price. There are two categories of wine drinkers. Experts look for site-specific wines with “typicity” or “terroir”. This group is the minority but will grow in the next few years.
The other fairly large group want “consumer-tailored” wines, produced in a recognisable style and easy to understand. The market demand for these categories strongly impacts on modern production procedures. In the last few years new technologies have started competing with traditional methods. Global and often very emotional debates about “Frankenstein wines”, “industrial wines” or “Coca Cola wines” have created confusion and put off consumers. Many producing countries struggle to decide between new and traditional approaches.
New technologies Traditional producers and consumers often believe traditional technologies are better because they’re well-known and established. But is this true? New methods should be evaluated individually, while traditional ones should be re-evaluated. We must constantly search for better options. Technologies awaiting OIV approval include alcohol adjustment in high alcohol wines, widely and successfully used in the New World for top and medium-priced wines. Alcohol levels above 13% vol or 14% vol are reduced to around 12% vol to improve quality and consumer response. D ue to global warming, EU producers are experiencing increasing problems with high alcohol levels, but reducing alcohol (except in the production of alcohol-free wines) is still strictly prohibited in the EU.
However, reduced alcohol wines may be sold in the Volatile acidity (VA) can be removed, especially following rainy vintages or sluggish/stuck fermentations. Wines that go into barrels might suffer from a sweet and sour impression. Products still within the legal limits of VA can be treated to improve the quality, but wines with other sensory defects can’t be improved. So far, the treatment is handicapped by its costs. W ines can be acidified. In warm climates one or more acids can be added to establish better microbiological conditions and improve taste. Now a “self-enrichment” process can remove ions using ion-exchange columns or electrodialysis units. Wineries can reduce natural sugar levels in must and avoid undesirably high alcohol levels using a combination of different membranes, reducing fermentation problems caused by too much sugar in the fermenting product. Future Trends Current international discussions show the industry’s major concerns.
Global warming: Lack of water and extreme weather will change must/wine composition and raise alcohol levels.
Sustainable production: Consumers are demanding fewer treatments in the vineyards and during the winemaking process, in order to protect the environment, so plant more resistant varieties and maybe spend more time in the cellar. South Africa’s Wine Industry with its Integrated Production of programme can be world leaders in this area.
Traceability: Consumers have the right to be informed (on demand) about the materials with which the wine has come into contact, such as fining material, hoses, pipes and equipment. This allows, say, allergic or vegetarian consumers to evaluate the wine.
Residues: Consumer health and the environment are at the centre of attention. The use of physical treatments might increase, while traditional technologies such as certain finings may be banned. As researchers, winemakers and producers, we have a responsibility to protect wine and its heritage as a natural product. It’s vital to investigate new technologies and adopt beneficial ones, ensuring a positive future! – Sonja Burger |fw
