Issue link: http://read.dmtmag.com/i/646485
6 6 V I N E YA R D & W I N E RY M A N A G E M E N T | M a r - A p r 2 016 w w w. v w m m e d i a . c o m + Biochar is charred biomass that retains soil-enhancing water, nutrients and micro- organisms. + Definitive science associ- ated with the long-term use of biochar in vineyards is lacking. + It is debated that, once in the ground, biochar can sequester carbon. + Variable agricultural lands and biochar types contrib- ute to lack of conclusive evidence. + Much more research is needed before biochar application becomes a widely accepted vineyard practice. AT A GLANCE lentiful discussion surrounds the positive benefits associated with applying burned, woody compounds to agricultural soils, but definitive science associated with the long-term use of biochar in vineyards is still lacking. Why? That's one of many good ques- tions related to biochar use. Let's get some definitions out of the way before examining why any of this matters to grapegrowers and wine producers. What is biochar? As some pun- dits are fond of observing, it's a fancy name for charcoal used for agricultural purposes. As its name implies, it's charred biomass. Pores in the biochar can hang on to water, nutrients and microorganisms, all of which are beneficial to soil. It attracts organic molecules, which can arrest nutrient leaching and promote microbial activity. And, because it's inert carbon, it doesn't decay or degrade. Biochar: A Big, Black Question Mark in Vineyard Application Further tests are needed to fully understand if it can effectively sequester carbon. BY L I ND A DA I L E Y P A ULS O N