non-invasive

The term is primarily used in medicine and refers to procedures where devices either do not penetrate the body at all (non-invasive) or penetrate to a lesser extent than usual (minimally invasive). Typically, the terms are used to emphasize the low discomfort and risks of certain procedures. non-invasive in viticulture The terms "non-invasive," "minimalistic," or "low-tech" are also used in connection with winemaking. This primarily expresses that little to no interventions occur regarding cellar techniques. This includes minimal use or complete abstention from certain means such as sulfur (image right), as well as abstention from certain procedures such as fining or filtration. This approach is often (but by no means exclusively) common in the production of alternative wines (Natural Wine and Orange Wine) as well as organic wines. The goal is to expose the wine to as few physical stresses as possible or to emphasize the typicity of grape variety and terroir. It can also refer to vineyard management, such as gentle pruning. This form is often expressed with "as much as necessary, as little as possible" or "controlled non-action." For further information, see regarding the production of alcoholic beverages under Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types), and wine law (wine legal matters). All work and tools in the vineyard during the growing season are listed under vineyard maintenance.