Pollution

In viticulture, this is understood to mean the contamination (lat. contaminare = to stain) of soil, water and air, and thus ultimately in wine, by microorganisms or environmentally harmful, toxic substances. The vine is exposed to many of these negative influences during the vegetation cycle in the vineyard. The most common pollutants in soil, air and water are residues of agrochemicals (such as pesticides, carbamates, artificial fertilisers), lead (from exhaust fumes), hydrogen fluoride (from burning waste or fuels containing fluorine), ozone (formed from nitrogen oxides and hydrocarbons in combination with UV radiation = summer smog) and sulphur compounds (acid rain). This also interacts with the greenhouse effect and the resulting climate change. Extensive use of agrochemicals and other synthetic substances, as well as insufficient hygiene in the cellar, can result in serious quality losses in the wine. Wine adulteration is also considered "pollution". Organic viticulture tries to prevent this by avoiding or reducing the use of synthetic chemical fertilisers and pesticides.

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Pollution

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