“It’s just water”
Beurskens has combined forces with a small number of North American viticulturists to pilot an innovative new solution – ozone. Ozone-enriched sprays (where oxygen molecules are split to transform from O2 to O3) have long been used for everything from cleaning swimming pools to disinfecting oak barrels in the winery. What’s new is the idea of spraying ozone onto vines, something which has been pioneered by fellow Dutchman Ernie Wilmink and his company Agriozein.
The theory is captivating, even if Beursken’s assertion that “it’s just water” is simplistic. Ozone is hugely oxidative, and capable of destroying the cell walls of bacteria within seconds. As such, it is a significantly more effective disinfectant than chlorine (hence the popularity with swimming pool owners). With a half-life of 25 mins, ozone reverts safely back to oxygen very swiftly, so there are no residues to worry about either.
What about the practice? Beurskens told me “It’s effective, but not on every grape variety” – and there are quite a few to worry about at Sint Martinus. Beurskens is committed to growing a number of newer crosses and hybrids, which he feels give his winery more of a unique selling position. So amongst Pinot Noir and Cabernet Franc you’ll also find Monarch, Pinotin, Cabernet Cortis and Souvignier Gris to name just a few. Sharp-eyed readers will note that these new varieties are bred to be more disease-resistant on their own.
This may not yet be a perfect solution – the equipment to convert water into ozone isn’t cheap, and ozone’s volatility means the conversion process has to take place in the field – Agriozein sells a sprayer/ozonator unit at around $25,000. Concerns have also been voiced about potential leaf damage to the vines.