Biofungicides in viticulture, vine protection, microorganisms
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Vine

Biocontrol and Biostimulation in Viticulture

Limiting phytosanitary inputs while maintaining productivity and superior quality at the crush is a key challenge for the wine growing industry. Practices are evolving towards the use of alternative or supplementary solutions that bring both technical and economical performance to winegrowers worldwide.
Biofungicides derived from microorganisms are efficient tools against fungal diseases such as Mildew, Oidium, Botrytis or ESCA/BDA. They allow the deployment of new integrated protection strategies in the vineyard. Additionally, biostimulants enhance vine flowering, secure fruit settlement, and guarantee optimum bunch development.
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Vine and wood diseases (ESCA, Black Dead Arm, Eutypiosis)

 

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

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 coplantation, 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 (prophylaxis, genetics, active substances…) to improve and develop new complementary methods.

Discover Esquive® WP, Agrauxine’s biocontrol solution for viticulture  

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Major diseases at vegetation stage

 

Fungal diseases are very detrimental to the vine, and adapted treatment programs need to be put in place to contain the pressure of pathogens. This guarantees yields and grape berry quality at crush. One of the major challenges of the wine growing 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

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Biostimulants : vine boosters

 

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

Discover Pushy®,  Agrauxine’s foliar biostimulation product