Organic wine market is expected to be driven by environmentally-conscious consumers in the subsequent five years. However, this growth will represent a trapezium; as there aren’t those many offerings as compared to non-organic wines. Organic wine comes from grapes with organic farming. Herein, one refrains from using artificial herbicides, fungicides, pesticides, and chemical fertilizers.
North America rules the organic wine market; thanks to the regulations on the part of the government being put into practice. The process of making organic wine passes through stringent stages; inclusive of harvesting, yeast used at the time of fermentation; and storage conditions. The rules are applicable for every domestic and imported wine that obtains USDA’s (United States Department of Agriculture’s) certification. The certification falls under the category of “National Organic Program”. Europe follows suit; but the certification process is pretty simple; as it works on the natural fact that “Grapes are grown organically”.
Organic wines are in great demand in the healthcare industry; as doctors advise their intake to keep the heart healthy. However, intake should be as per doctors’ recommendation; as excess of anything is bad. The APAC stands third in the organic wine market; especially Australia. ACO (Australian certified Organic) and NASAA (National Association for Sustainable Agriculture, Australia) are the certifying bodies for organic winemaking in Australia.
On the other hand, the organic wine market may face challenges due to content of Sulphur dioxide therein. It is a preservative used for inhibiting or killing unwanted bacteria and yeasts. Now the answer to the question “Why am I feeling heavy after excessive consumption of organic wine?” lies here. As per medical science, maximum allowed limit for humans is 220 ppm. Australian wine is safe over here as Australian certified wine does not contain more than 150 ppm of SO2. So, to keep the intake moderate or get carried away; is up to the individual. What say?