In the rolling vineyards of Europe, a quiet revolution is taking root, one that promises to reshape the future of viticulture and align it more closely with sustainability goals. At the heart of this transformation are disease-resistant grapevine varieties, which are gaining traction as powerful tools to reduce the environmental impact of wine production. This shift is not just a win for the environment; it’s a potential game-changer for the wine industry, with significant commercial implications.
The pressure to reduce pesticide use in viticulture has never been greater. With viticulture accounting for around 70% of fungicide use in the European Union, winemakers are under scrutiny to adopt more sustainable practices. Enter disease-resistant grapevine varieties, often referred to as “Piwi” varieties—a term derived from the German “pilzwiderstandsfähig,” meaning fungus-resistant. These varieties, developed through decades of breeding efforts, offer a promising solution to the industry’s sustainability challenges.
Oliver Trapp, lead author of a recent study published in ‘Plants, People, Planet’ (translated as ‘Plants, People, Planet’ in English), and a researcher at the Julius Kuehn Institute – Institute for Grapevine Breeding Geilweilerhof in Germany, highlights the potential of these varieties. “Today’s winegrowers in Europe can choose from many new varieties that allow them to reduce fungicide input by 50–80% and produce high-quality wines on par with traditional cultivars,” Trapp explains. This is a significant step forward, as it addresses both the environmental and economic concerns of wine producers.
The breeding efforts that led to these resistant varieties were spurred by the introduction of downy mildew, powdery mildew, and other pests and pathogens from North America to Europe in the 19th century. Since then, breeders have been working diligently to develop varieties that can withstand these threats without relying heavily on chemical pesticides. The result is a diverse range of new grapevine varieties that are not only resistant to diseases but also capable of producing high-quality wines.
However, the adoption of these varieties is not without its challenges. Despite the clear benefits, the acceptance of new varieties by winegrowers and consumers has been relatively low. “Many resistant varieties are available for winegrowers today, but even the most robust new varieties will not lead to a more sustainable viticulture if the market does not accept them,” Trapp notes. This underscores the importance of market acceptance and the need for continued efforts to educate and engage both winegrowers and consumers about the benefits of these varieties.
The good news is that interest in disease-resistant varieties is rapidly growing. As consumer demand for sustainable and environmentally friendly products continues to rise, winegrowers are increasingly recognizing the value of these new varieties. This shift in attitude is expected to drive a significant expansion of disease-resistant vineyards in the coming years.
The commercial implications of this trend are substantial. As more winegrowers adopt these varieties, the market for disease-resistant grapevines is poised for growth. This presents new opportunities for breeders, vine nurseries, and other stakeholders in the wine industry. Additionally, the reduced need for chemical pesticides can lead to cost savings for winegrowers and a more sustainable supply chain, which can be a competitive advantage in the market.
Looking ahead, the future of viticulture in Europe seems to be moving towards greater sustainability. With supportive policy measures and increasing market acceptance, disease-resistant grapevine varieties are set to play a pivotal role in this transition. As Trapp and his colleagues continue to explore the potential of these varieties, the wine industry stands to benefit from a more resilient and environmentally friendly future.
In the end, the story of disease-resistant grapevine varieties is one of innovation, adaptation, and sustainability. It’s a story that resonates with the broader goals of the European Union’s Green Deal and reflects a growing global consciousness about the need for sustainable agricultural practices. As the wine industry embraces these new varieties, it is not just shaping the future of viticulture but also contributing to a healthier planet.