Effect of biodynamic preparations 500 and 501 on vine and berry physiology, pedology and the soil microbiome

The increasing interest in organic and biodynamic wine production is driven by a desire for sustainability and reduced reliance on synthetic inputs. As of 2021, organic viticulture accounted for 6.4 % of the global vineyard surface, with biodynamic practices gaining traction, particularly among high-end wineries seeking to differentiate their products through unique, environmentally conscious cultivation methods. Biodynamic viticulture, while rooted in organic principles, incorporates specific biodynamic preparations (notably preparations 500 and 501), with proponents asserting benefits such as enhanced soil vitality, vine resilience, and superior wine quality. However, the scientific community remains divided on whether biodynamic methods offer substantial advantages over organic practices alone. Previous studies (Döring et al., 2019; Rienth et al., 2023) have shown minimal differences between the two in terms of vine performance and berry quality. This study aims to evaluate the long-term effects of biodynamic preparations 500 and 501 on vine physiology, berry quality, and soil properties in a Swiss vineyard.