the description of the symptoms of the disease is on shoots during the different seasons.
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 downy mildew?
• Eliminate affected branches during pruning and dispose out the vineyard
• control vine vigor (cover-cropping, nitrogen fertilization ...) to not promote the development of disease
• INRA of Bordeaux established in 1986, following the Bugaret’s work, a classification of the sensitivity of different grape varieties (see table) :
- very sensitive : très sensible
- sensitive = sensible
- not sensitive = peu sensible
- almost resistant = Presque resistant
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You can find all these technical sheets on:
