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Evaluation of yeast spraying as a tool for reducing fungus diseases on grapevines

Jean-Michel SALMON ; INRA Montpellier, France

The main objective of this task was the potential reduction of microbial diseases on damaged grape berries by spraying S. cerevisiae yeasts on the grapes by creating competition amongst micro-organisms on their surfaces. Surface competitions were successfully performed to control post-harvest diseases (moulds) of fruits or vegetables by pre-harvest applications of yeasts. Natural saprophytic yeasts were generally used for this purpose. However it is not known whether anyone has tried to test standard industrial S. cerevisiae strains, which are easily available in large amounts, for their ability to control fungus development. Extract from Research Results in Code of Best Practice for Organic Winemaking, produced under the EU FP6 STREP project ORWINE
Published on 20/04/2010
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