italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Vine Pathology
  • » Evaluation of yeast spraying as a tool for reducing fungus diseases on grapevines
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

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
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,046875