Polyphenols are responsible for diversity and individuality in wines, contributing to color, bitterness, astringency, mouthfeel and longevity.  Organically grown grapes demonstrate higher levels of phenolic compounds than conventionally produced fruit, because organic vines in a natural ecosystem use systemically acquired resistance (SAR) to fight pests and adapt to their environment and key phenolics are induced by the SAR process.  Biodynamic composts have been found to intensify vines’ SAR response.  We are approaching a scientific foundation for the advantages of organic and biodynamic vine management over conventional agrochemical methods.  Polyphenols also play an as yet undefined role in carbon cycling.  This blog will be accompanying these developments alongside field work in the tasting room.



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