The French wine industry is world-famous for producing the most exquisite bottles of the juices of the gods. The French vineyard sector has been looking for a greener solution to the use of chemicals in the developing stages of vines to make them more robust and versatile whilst also having a keen eye on the research and development of new varieties of grape which are under observation for their heat and disease-resistant properties.
The romance of the winemaking industry with chemistry has been historical with one being the better half of another, the chemical industry has forever supported the winemaking industry in all the savings of the crops to the increased production capacity due to the variance and the availability of one or the other main chemical component for the growth of the plant.
The changing climate is also of some relief and more adverse circumstances for the vine-growers as this year, the scorching summer heat though usually damaging for the growth this year helped the crop instead by stopping the growth of a fungus called Mildew which usually is a crop-destroying variety of infestation for the produce.
The growers have also had a closer look at the ill effects of the wine-growing industry on the environment and how the growth creates a damaging gradient in the climate. The owners of plantations have started looking for greener solutions for the same and reducing their chemical dependency is one step in the right direction according to the Bordeaux winegrowers’ council which has also held pilot initiatives to reduce the alcohol content of the wine and the reuse of the oak barrels used for storage of wines to age. The usual life span of these barrels is around 6-7 years, but the initiative is aimed at increasing that is limiting the wear and tear in both the physical and the chemical properties of the barrel.
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