The new old ways of winemaking : a study of natural winemaking, the challenges and the solutions

University essay from SLU/Department of Biosystems and Technology (from 130101)

Abstract: The consciousness of what we eat is an ongoing trend (Eckerdal, 2020) among consumers who value environmentally and health-friendly products (Aprile, et al., 2015). This change in consumer´s preference is also playing a role in the choice of beverage selections with a rise of interest in natural wine (Buranyi, 2018). Natural wine is a concept that aims to use as few additives and compounds as possible in the making of the wine (Goode & Harrop, 2011). This study focuses on the challenges and solutions of natural winemaking with the goal to deepen knowledge by answering two research questions. The method used in this study is a qualitative case study on natural winemaking based on three semi-structured interviews with producers of natural wine. To better understand the current knowledge of natural winemaking, a literature review was performed and used in the analysis for interpretation and understanding of the empirical data. The findings of this study show that there are challenges in natural winemaking such as the climate and diseases. As presented in the literature and by the interviewees the solution is a proactive approach. Thus, concluding that it is possible to make wine without the use of widespread agrochemicals.

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