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This article concerns itself with the viticulture or cultivation of wine in Germany. The two terms, which are often synonymously used, designate the agricultural cultivation from common grape vines to the purpose of the production of wine. The actual wine production, when Winzerei designates, is in practice so well always closely linked with the cultivation; only in rare cases cultivation and wine production lie in completely different hands. The science of viticulture and wine production is the
Common grape vines need much sun exposure, therefore they are often cultivated on to the south aligned vineyards or Rebbergen. In addition, in the level viticulture in wine gardens (in Rhinehesse and Pfalz as Wingert, called in bathing, and Franconia Wengert) is operated. In particular in the Mediterranean area also the levels supply qualitatively good wines to substantial quantities.
Wine is usually cultivated in closed areas of cultivation of wine, which intended uniform basic conditions for the viticulture, as light and temperature threshold values, to exhibit. Beside the location belongs the Rebsorte and the quality class to the most important factors, which determine the character and taste of a Weines. Depending upon ground condition, sun exposure and tradition different Rebsorten is typical for individual cultivation areas.
see major items of areas of cultivation of wine
Already 5000 v. Chr. for the first time Sumer (today southern Iraq) lets itself be proven the Domestizierung of common grape vines in the frontasiatic landscape. The viticulture spread in entire the Near East, and about 1700 v. Chr. cultivated the Greeks first noble vines. In Italy different educating methods minted themselves: at trees, as Dachspalier at the short trunk or creeping on the soil. With the Romans the viticulture spread to Spain, Gallien and Nordafrika, somewhat late also after Germanien.
According to newest realizations the viticulture is to be even still older than 9000 years. Finds in China point on it. which were filled with traces of a fermented beverage from rice, honey and grapes/clusters or Hagedorn, were discovered in the north Chinese province Henan.
Traces of resound-temporal viticulture were proven in the east of Austria in a hill grave in Zagersdorf (castle country, S.A. history of the castle country). The discovered wine cores (Vitis vinifera) occupy the cultivation of weisswein. Peppered wine played a large role with the iron-temporal drinking customs.
In the Roman realm the wine was produced so in great quantities that it was occasionally cheaper than water. Already under Domitian the import of cheap products of the provinces was stopped to Italy. Under pro bus (emperor) the import restriction was again waived. Starting from the year 100 by the Romans at Rhine, Mosel and Ahr viticulture was operated. The beverage and the viticulture had increased in Germany ever more popularly, around 1500 the cultivated area on more than 300,000 hectars.
In the late Middle Ages and in the early modern times viticulture was operated also in climatically less favorable situations. Therefore the wine had to be made drinkable often with additives (honey, spices). In the good situations one paid attention however usually to high-quality Rebsorten and produced according to the criteria of the time very good wines.
In the areas concerned the war formed a strong cut. On the one hand the was drastically reduced, because by the population loss both workers were missing as well as to consumers. On the other hand the around-pulling soldiers forced high wine deliveries, so that now in the vineyards many "mass carriers" were planted, thus Rebsorten of small quality with high yield.
The first area of cultivation of wine was specified 1756 in Portugal for the haven wine. 1855 followed the classification of the in the in France.
In 19. Efforts used century for the improvement of the viticulture in many countries. One experimented with new Rebsorten and with improved fermenting methods. Also the treatment of the vines and the wine cellar technology were scientifically examined; instead of the mixed (blended) wines now sort-pure wines were produced. It succeeded also to manufacture foam wine in bottle fermentation (Champagner method) as mass product. 1826 created George Christian Kessler in Esslingen at the Neckar the first German sparkling wine wine cellar.
The spacious infestation of the vineyards with the mushroom illness Peronospora (wrong flour rope) meant a heavy setback for the viticulture into the 1880er years. The entire viticulture in Central Europe was threatened by this Rebkrankheit.
Only little later, around 1890, the Reblaus from America was brought in after Southern France. The parasit, which sucks at the roots of the vine and leaves these quasi verhungern, spread fast in all European areas of cultivation of wine. Again the decreased/went back, in France came the viticulture partly completely to succumbing. Only grafting European vines on American being subject vines finally saved the European viticulture.
The Bekreuzte grape/cluster rewinding stand and the Einbindige grape/cluster rewinding stand are further parasits, which reduce the yield.
For quality wine of certain cultivation areas (QbA) today 13 areas of cultivation of wine are proven in Germany:
Here approx. 100,000 hectare that is appropriate for world-wide approximately 8.000.000 hectares of cultivated area (5.000.000 hectares lie in Europe). The average surface yield is for instance with 1 l/m2; the high-quality a wine is removed, the smaller is the yield.
54 % of the 77,388 viticulture enterprises in Germany have (1990) a cultivated area of under a half hectare, further 15 % to a hectare, further 24 % to five hectares. Many enterprises are managed by supplementary income farmers.
After the Second World War new wine cellar techniques held world-wide for introduction. Vollernter, high-grade steel tank, a temperature-steered fermentation belong today to the standard equipment of each larger wine cellar.
The viticulture became simultaneous the global business. In different countries such as the USA, Australia, Chile, in addition, in Eastern Europe one developed vineyards again or intensified and modernized the viticulture. Thus an international competition developed on the wine market.
From the wine farmer so the "Winemaker" became, which manufactures large quantities of wine frequently during a to a large extent industrialized process. Thus a standardisation of the wine appears, favoured by processing methods such as concentration, colouring, chemical treatment, which are today already in many countries standard.
At the same time the wine consumption in the European countries sinks, constantly particularly in the classical consumer countries France and Italy. This represents a problem which can be taken seriously for the wine economy, particularly in the middle and lower price segment.
Special forms of the viticulture are the ecological cultivation, the quality development as well as the cultivation of wines, which serve as intermediate product. Common characteristic of the first two forms is the clearly smaller yield in relation to the regular viticulture. This is to be led back with the ecological cultivation to the larger losses by parasits and plant diseases due to decreased use of Pestiziden and insecticides. With the quality viticulture worse grapes/clusters are removed before the ripe one, so that the Weinstock more Kraft can invest into the remaining. Over 1970 developed first ecologically and/or biological-dynamically managed To this time obviously the biological processing was the center of attention, and the quality of the wines left to be desired usually.
For this reason bio wines a few years ago often were until in the visor of the wine critics. This changed in the last years substantially. In many countries ever more winegrower and produce high-quality wines with quite also quality convincing for wine critics take the partial very long conversion in purchase. Thus one finds today particularly in Germany, France and in Italy, in addition, in other countries of cultivation of wine, point producers, who work according to the methods of an ecological and/or biological-dynamic cultivation of wine and can show perhaps straight wine qualities therefore exzellente.
The ecological viticulture done to a large extent without the use of chemical pesticides and sets on biological e.g. with the confusing method.
The steep situation viticulture requires special management techniques such as push pull cable or rail courses, how it is operated particularly in the steep river valleys of the Mosel, the central Rhine and the Ahr. The terrace viticulture is a special form of the steep situation viticulture. For the decrease of the slope Trockenmauern are established or in-planed terraces in
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