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Biochar in viticulture – new results
by Hans-Peter Schmidt und Claudio Niggli

Viticulture is becoming the pioneering culture for biochar research. Biochar has been applied to many large-scale viticulture experiments across Europe this spring. After the first large-scale and long term experiments at the Delinat Institute in 2007-08, expectations are high. The latest results confirm these expectations and also show that only ...

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Ways of Making Terra Preta: Biochar Activation
by Hans-Peter Schmidt

Biochar is not a fertilizer, but rather a nutrient carrier and a habitat for microorganisms. First of all, biochar needs to be charged to become biologically active in order to efficiently utilize its soil-enhancing properties. There are numerous methods of activating and producing substrates similar to terra preta aside from ...

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Hobby Gardeners’ Experiments on Biochar: Preliminary Evaluation
by Claudio Niggli und Hans-Peter Schmidt

In early 2010 the Delinat Institute invited 500 gardeners to participate in a large-scale experiment on the use of biochar. In the meantime, there are some results. Although the average yields were slightly higher, there were considerable variations between sites and cultures. Biochar is not a fertilizer, but a long-acting ...

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Guidelines for the Production and Use of Biochar in Organic Farming
by Biochar Science Network

In order to unleash the huge environmental potential of biochar, quality and environmental standards are urgently needed. The Biochar Science Network (BCSN) has therefore developed a discussion paper for the certification of biochar for organic farming purposes. ...

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Autumn pictures of a vineyard in biodiversity
by Patrick Rey

For three years now, the photographer Patrick Rey has been following the development and revitalisation of the ecosystem in Mythopia, week by week. Being one of the most species-rich areas in Wallis, the Delinat Institute area features itself with truly innumerable motives. In addition to praying mantises, grasshoppers, green lizards, ...

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First Industrial Biochar Production in Europe
by Hans-Peter Schmidt

On Friday the 16th April 2010, the first industrial biochar facility of Europe went in Lausanne (CH) into production. The biochar is produced from urban lop, grape pomace, wood, miscanthus and other suitable biomasse. The biochar production is guaranteed climate-positive and free from eco-toxicological substances. The ...

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Legume green cover in vineyards
by Claudio Niggli, Hans-Peter Schmidt & Jonathan Tudor

The influence of permanent green cover variants on grapevines without mechanical soil management has been investigated during the last years with respect to different parameters like soil composition or nitrogen supply. The perennial green crops have not been plowed, but mowed several times a year, leaving the organic matter to ...

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Biochar in vineyards
by Claudio Niggli und Hans-Peter Schmidt

With soil depletion in vineyards often reaching extreme dimensions, the use of biochar seems a very promising way forward. Two years ago the Delinat Institute started the first large-scale biochar experiment in Europe. The results come not only as surprise for sceptics, but also far exceed the expectations of optimists. ...

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Climate Farming – A Master Plan for Sustainable Agriculture
by Hans-Peter Schmidt

Climate farming is an ecologically sustainable master plan for agriculture, whose future role is not limited to food production but will also include climate protection, fostering of biodiversity, and landscaping, as well as generation of energy and raw materials. These different functions are inseparably intertwined, having their common basis ...

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Charter for Biodiversity in Vineyards
by Hans-Peter Schmidt

The principal idea of the new methods for a quality orientated wine growing is aimed at a precise encouragement of biodiversity. Nevertheless, the idea only arises indirectly from that esthetical image of a vineyard where one can perceive the smell of flowers and where the grasshoppers are jumping around; it ...

The Enological Significance of Acetaldehyde
by Volker Schneider

Wine contains a large number of aldehydes, and acetaldehyde is the most important among them due to its concentration and enological implications. It is involved in the maturation process of red wines and may be responsible for sensory defects, ...