Vineyards

 

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AG Biochar is an all-natural product made of activated carbon you add to your vineyards, at the base of each of your trees or spread throughout your fields. AG Biochar holds in moisture, nutrients, and also removes/protects against toxins in the water and environment.

HOW DO WE KNOW THAT AG BIOCHAR HELPS INCREASE CROP YIELDS?

There is a large body of peer-reviewed literature and video that can be viewed on this website quantifying and describing the crop yield benefits of AG Biochar-amended soil. Field trials using AG Biochar have been conducted in the tropics and locally over the past several years. Studies show positive results on yields when AG Biochar was applied to field soils and nutrients were managed appropriately.

AG Biochar is a premium biochar that is already activated with biologicals to immediately benefit your harvest. AG Biochar will not pull any nutrients from your soil, it will add to the value of the fertilizer you are currently using.

In wine production, yeast depend on nitrogen sources in the juice to ferment cleanly and completely. Nitrogen in juice occurs in two forms: as ammonia ion (NH4+) and as more complex nitrogen-containing natural compounds that the yeast can take up and utilize. The latter pool is generally referred to as “yeast assailable nitrogen” (YAN) or as “assailable amino nitrogen” (AAN).    Nitrogen compounds are necessary for complete and clean-smelling ferments. Winemakers understand that some grape varieties and some vineyard locations yield juices that are deficient in both NH4+ and AAN. Syrah is a classic example.

Some winemakers analyze the nitrogen levels present in every juice that comes into the winery, and supplement with di-ammonium phosphate (DAP–a source of NH4+) and perhaps with yeast extracts–putative sources of AAN–to some prescribed minimum level in order to ensure a good fermentation. There is evidence that supplementing AAN not only aids in complete and clean fermentation, but also increases the level of pleasing aromas and textures in the finished wine.

Not surprisingly, such additions are anathema to “natural” wine making adherents. Clean and complete fermentation is a high priority for my company and we will do what we can to ensure it happens. However, another guiding principles is to strongly avoid adding anything to juice or wine that doesn’t taste good on its own. DAP does not taste good at all, and you should not use it except in cases of extreme need.

Now of course you could fertilize the vineyard heavily, but you shouldn’t for two reasons:

1) Many are simply averse to using industrially-produced fertilizers

2) Excess fertilization–especially with nitrogen–produces excessive vine vigor, which usually leads to poor wine quality.

AG Biochar on the other hand, will hold the moisture for when the vine needs it, break down the nutrients in the fertilizer for optimal delivery and pull toxins, (especially salts) out of the water.

grapes

 

 

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