A new study from Guanajuato, Mexico published in the journal Agriculture found that grapes grown under organic management had significantly higher concentrations of beneficial phenolic compounds and antioxidants in both their skins and seeds compared to conventionally grown grapes. In addition to improving the flavor of the fruit, these compounds contain anti-inflammatory and disease-fighting properties. The organically grown grapes also showed higher concentrations of tannins, which are key compounds for wine structure. 

The study specifically looked at two varieties of grapes in both organic and conventional vineyards: Syrah and Tempranillo. In order to explore the relationship between soil properties and grape quality, researchers analyzed soil composition and the grapes’ bioactive content. Soil was measured by moisture and nutrient levels, while grape skins and seeds were assessed by antioxidant capacity and phenolic compound content. 

Soil health was determined to be the main factor in organic grape quality, with the organically managed vineyard holding more biologically active soils with higher levels of organic matter, nitrogen, phosphorus, iron, and manganese. The vines grown in organic soil were more resilient as they had higher counts of protective bioactive compounds, their natural defense system. 

This research supports the body of evidence that agricultural practices not only reduce harmful inputs but can also improve the quality and nutritional value of crops. It highlights the interconnectedness of soil health and farming practices, and reinforces the role of organic agriculture in building a food system that supports human health and the environment.