Man first domesticated Vitis vinifera, the species of climbing vine responsible for fine wine production, nearly 5,000 years before the Common Era.
Viticulture, the study of grape growing, slowly developed in conjunction with the cultivation of the vine, as growers over time learned from instinct and observation. The grower or viticulturist confronts decisions on vine training and pruning methods, canopy management, fertilization and irrigation, harvest dates, and disease control; and monitors the development of the vineyard in general. From Charlemagne’s directive to plant the vineyards of Corton where the snows melt first, to the widespread adoption of rootstock grafting to combat phylloxera, to the modern embrace of drip irrigation and mechanization, advances in viticulture aim to reduce the vagaries of weather and disease, and promote either the quantity or quality of wine. Rarely are these goals of quantity and quality aligned for the viticulturist. Today, viticulture is a highly evolved science, and the development of the vine (and its transformation in the winery) is highly calculated to provide a desired character of fruit. While cold science governed many of the viticultural advancements of the last century, newer movements of sustainability have sprouted in reaction, and several distinct paths of viticulture exist for conscientious growers.
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The annual life cycle of the vine begins in the spring, with budbreak. The vine, which started “weeping” or “bleeding” watery sap from pruned canes sometime in February (in the Northern Hemisphere), will finally emerge from dormancy
While their specific claim seems a bit odd and exaggerated, the idea behind this product is that it saves a lot of energy and water. Perhaps it's a bad translation?
Many wineries currently cold stabilize wine (remove tartrates) by holding them in a tank at near freezing temperatures for several days or longer. This represents a surprisingly large portion of a wineries energy use (I don't have exact numbers and I doubt that it's anywhere near 80%, but it is still significant). After the wine is stabilized, it's racked, and then the tank must be cleaned, which uses a lot of water, again, not 80%, but it's still a material difference.
At the end of the day, this product mostly helps a winery reduce its costs, but it poses an interesting question. What do we value more, energy savings or limiting additions to the wine? I think most consumers and winemakers would probably prefer to avoid adding products to wine. But there's a tendency to believe that sustainable = good, and this is an interesting example where it's a little more complicated.
I need to understand this statement better: "We have calculated that wineries can save up to 80% of energy and drinking water, and greenhouse gas emissions can be cut by 90% simply by using this product." Are winery employees less thirsty when they put this product into wine? Are they cleaning less? Does the winery no longer have to be temperature controlled? Do all of the plugs on the walls for the presses and and sorting tables, and pumps suddenly disappear?
https://www.winebusiness.com/vendornews/?go=getVendorNewsArticle&dataid=225947
https://www.winebusiness.com/news/?go=getArticle&dataId=222676
https://www.goodfruit.com/why-some-seasons-are-worse-for-powdery-mildew/