Organic Sellout?

On Saturday 26th July 2008 the Biological Farmers of Australia, the owners of the Australian Certified Organic brand and bud logo made three important decisions concerning organic winemaking.

The decisions were to permit the use of diammonium phosphate (DAP) and copper sulphate in winemaking and to increase the approved level of sulphur in organic wines to 135 parts per million – a 35% increase over their previously recommended (but not enforced) level.

The reasons for these charges are problems with some organic grapes. Because organic grapes are grown without the use of conventional fertilisers such as super phosphate they are often much lower in nitrogen than conventionally grown grapes. This means that when conventional yeasts, accustomed to the higher levels of nitrogen, are used on such organic grapes they struggle and often fail to complete their fermentation and produce off flavours, particularly hydrogen sulphide (rotten egg gas.) In addition, because organic grapes are grown without conventional pesticides they often contain high levels of acetobacter (the vinegar bacteria) and other undesirable critters on their skins.

DAP, copper sulphate and higher levels of sulphur can fix these problems. It’s just that we at Toms Waterhole don’t think it’s organic winemaking. We don’t, and never will, use DAP or copper sulphate and we always aim to keep our sulphur levels to a minimum – below 100 ppm. We also think that if Australian Certified Organic is going to permit these additives their use should be disclosed on the label.