Biocontrol and Plant nutrition in Viticulture

Limiting phytosanitary inputs while maintaining productivity and high quality at the press is a key challenge for the wine industry. Practices are evolving towards the use of safe products, alternative or supplementary solutions that bring both technical and economical performance to wine makers worldwide.
Biofungicides derived from microorganisms are efficient tools against fungal diseases such as Downy mildew, Powdery mildew, Botrytis or ESCA/BDA and help in resistance management. They allow the deployment of new integrated protection strategies in the vineyard. Additionally, plant nutrition products enhance vine flowering, secure fruit settlement, and guarantee optimum bunch development.

Vine and wood diseases (ESCA, Black Dead Arm, Eutypiosis)

A major concern in the vineyard, vine and wood diseases can jeopardize vine continuity of production.

The Trichoderma atroviride I-1237 fungus, an antagonist of numerous pathogens present in the environment of pruning wounds, has proven its efficiency to maintain healthy vines at production, reduce vine plant mortality, and limit co-transplantation, with the overall benefit of maintaining a high yield potential.

Along with all the players of the value chain, Agrauxine actively participates in numerous research programs to improve and develop new complementary methods to fight against wine trunk diseases.
Discover Esquive® WP, Agrauxine’s biocontrol solution.

Major diseases at vegetation stage (Mildew, Botrytis, Powdery Mildew)

Fungal diseases are very detrimental to the vine, and adapted treatment programs need to contain the pressure of pathogens. This guarantees yields and grape berry quality at crush. One of the major challenges of the wine industry is to limit the use of chemical inputs and their residues in grapes. Products derived from microorganisms are particularly adapted to these restrictions and can be naturally integrated in conventional vine protection programs

Plant nutrition : vine boosters

Plant nutrition products derived from microorganisms such as yeast are developed for their ability to increase the quality and yield of the crush. They directly act on the physiological development process and supplement the conventional fertilization by bringing new technical advantages.

These advanced technologies influence:

– Grape homogeneity and weight

– Grape berry coloring after ripening

– Grape berry sugar content (linked to alcohol content)

– Organoleptic properties of the wine

Abiotic stress create imbalances at vine flowering or fruit set, which can cause grape berry heterogeneity, reduced yields, and lower quality at the crush. Some plant nutrition products have the ability of limiting the impacts caused by abiotic stress at the stages where the vine is the most sensitive.

Discover Moka, Agrauxine foliar plant nutrition product


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