Vergleich des okologischen und konventionellen Weinbaus in den Weingebiten Kroatiens

In most wine growing countries of the world organic viticulture is now becoming more and more important. Unfortuately, despite of the favorable ecological conditions, this is not the case in Croatia. One of the main reasons for that is the insufficient knowledge and experience of the producers and customers. In oreder to contribute to the wider spreading of organic viticulture the project "Organic viticulture on the family farms" has been started in 1999. with the support of the Ministry of agriculture and forestry. The main objective of the project is to test suitability of organic production in different viticulture climatic regions in Croatia, through the comparision with usually used production technology. Three farms has been chosen and the technology of production has been defined separately for organic and conventional production (plant, protection, soil preparation, cover cropping, nutrition...). The influence of each variant on the level of the diseases damages, yield, chemical composition of most and wine as well as sensorial properties of the wine has been observed. In this paper we are presenting the results of the three years of the conversion to the organic viticulture. Although in such a short period of time the creation of the stable and harmonious organic system could not been obtained yet, first results show: - the major difference between organic and conventional production has been observed in the efficiency of the used plant protection production products. In the 1999. due to the very humid condition, the higher level of damages has been observed in organic variant. As we have expected, the problem has been much more distinct in the continental region. In the 2000, extremly dry year, there was no significant difference in any climatic region considering diseases damages, wich means that the product permitted organic production were efficient enough for such a level of infection. - the higher yield obtained in conventional variant of some family farms were consequence for the losses in organic variant caused by the fungal diseases. There was no differences observed in chemical composition of most and wine, as well as sensorial properties of the wine from conventional and organic variant, no matter of climatic region.