Natural process and use of natural matters in organic viticulture

Abstract

During recent years organic viticulture has been developing in the leading viticulture countries worldwide. The organic viticulture has been defined as the application of procedures of organic agriculture in view of increasing the production of top quality grape and wine. All the aspects of the organic viticulture such as cultivating and maintaining the soil, ground cover plants and weed control, balanced nutrition of grapevine, growing systems, disease and pest control are carried out in view of increasing the quality and health safety of wine and table varieties. When making a choice of a cultivar, there are two key factors: an economic indicator-market perspective and characteristics of a cultivar. Traditional varieties are in advantage in comparison to newly created ones, new preparations, improved computerised forecast models contribute to the efficient protection from disease and pests. New I.C./PIWI varieties must show tolerance to low winter temperatures and/or spring frosts, real commercial value through the quality of fruit, wine, juice or table grapes, tolerance to diseases and pests, balanced relationship between fruit and wood ripening. The aim of this paper is to present organic viticulture through integral agroecosystem and traditionally applied procedures in viticulture.Organsko vinogradarstvo je u porastu poslednjih godina u vodecim vinogradarskim zemljama u svetu. Organsko vinogradarstvo definise se kao primena postupaka organske poljoprivrede u cilju povecanja proizvodnje grozdja i vina najboljeg moguceg kvaliteta. Svi aspekti u organskom vinogradarstvu kao sto su obrada i odrzavanje zemljista, pokrovne vrste u vinogradu i kontrola korova, izbalansirana ishrana vinove loze, sistemi gajenja i kontrola bolesti i stetocina se sprovode u cilju povecanja kvaliteta i zdravstvene bezbednosti vinskih i stonih sorti. Pri izboru sorti, kljucna su dva faktora: ekonomski pokazatelj - perspektiva na trzistu i karakteristike sorti. Tradicionalne sorte su u prednosti u poredjenju sa novostvorenim, nova sredstva za zastitu, poboljsani modeli za prognozu doprinose efikasnijoj zastiti od bolesti i stetocina. Nove I.C./PIWI sorte moraju da ispolje tolerantnost na niske zimske temperature i/ili prolecne mrazeve, realnu komercijalnu vrednost kroz kvalitet ploda, vina, soka ili stonog grozdja, tolerantnost na bolesti i stetocine, skladan odnos izmedju sazrevanja plodova i drveta. Cilj ovog rada je da organsko vinogradarstvo prikaze kroz integralni agroekosistem i tradicionalne postupke u vinogradu.