the description of the symptoms of the disease is on :
- Leaves
- flowers
- grapes
there are information about the nuisibility and the biology of the fungus and presents chemical and non-chemical control methods
About non chemical;
What methods of prophylaxis against the rot Brenner?
• tillage practice after leaf drop in risk areas. This allows to bury and destroy the sources of inoculum
• avoid technical practices favouring large leaf surface near the ground
• in areas at risk, choose insensitive vine varieties (Cinsault, Clairette, Grenache, Mourvedre, Ugni Blanc). A report that the Chardonnay, Chasselas, Carignan, Pinot and Riesling vines are very sensitive to rot Brenner
In areas at risk, the “Bulletin de Santé du Végétal” provides information to best place the first treatment.
You can find all these technical sheets on:
