• » Vine Pathology
  • » Use of BCAs for effective control of Botrytis cinerea in vineyards

Use of BCAs for effective control of Botrytis cinerea in vineyards

Giorgia Fedele, Universita Cattolica del Sacro Cuore, Italy

Use of BCAs for effective control of Botrytis cinerea in vineyards

Botrytis bunch rot (BBR) – caused by Botrytis cinerea – is usually managed by a routine application of fungicides at: (A) fowering; (B) pre-bunch closure; (C) veraison and (D) pre-harvest.

A 4-year experiment carried out in Italy showed that Trichoderma atroviride, Aureobasidium pullulans and Bacillus subtilis, applied at B, C and D, respectively, provide efficient control of BBR.

Recently, a new epidemiological model for B. cinerea was developed and validated. The validation showed that infections occurring during flowering play a key role in determining the severity of BBR on mature bunches.

New experiments were performed to verify whether BCA applications, based on the disease model, could provide satisfactory disease control when applied in A too.

The paper reproduced in this video-seminar was presented at the International Congress on Grapevine and Wine Sciences - ICGWS (Logroño, Spain, November 7-9, 2018) organized by ICVV.

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 07/21/2020
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Giorgia FEDELE, streaming, 12 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,984375