Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Use of microorganisms in the disinfection/protection of organic rooted-cuttings from wood pathogens

Use of microorganisms in the disinfection/protection of organic rooted-cuttings from wood pathogens

Abstract

One of the major problems affecting the viticulture sector is the quantity of plant protection products (especially copper) used to control the main foliar diseases of the vine. The Life Green Grapes project enter in the production context with the aim of reducing the use of fungicides throughout the production cycle, starting from mother plants protection in the field up to the production of wine and table grapes.

The process goes through the nursery sector where it aims to improve both the phytosanitary state of the rooted-cuttings, reducing the endophytic presence of potentially pathogenic wood fungi, and the qualitative aspect of the nursery material, through the application of a consortium of microorganisms that increase the microbial biodiversity associated with the rhizosphere.

At the “Vivaio Moroni”, partner of the project, the propagation material was treated following three different application protocols: 1) Corporate Bio; 2) Trichoderma+Mycorrhiza; 3) Trichoderma.

To evaluate the most suitable time for the application of the products, treatments were carried out at different stages of the production process: 1) before storage in the fridge at 4⁰C; 2) before delivery to the vine farm; 3) just before planting.

The analyzes carried out showed a greater root mass in the proximal area in all the treatments with Trichoderma+mycorrhiza and allowed to quantify the presence of the applied microorganisms; they showed the effects on the vegetative state (statistically significant differences between the control and the treatments); and furthermore highlighted the tendency to reduce wood pathogens in both treatments (Trichoderma only and with Trichoderma+Mycorrhizae).

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

G. Carella¹*, F. Burroni², A. Ciofini³, L. Ghelardini¹, R. Perria³, W.A. Petrucci³, P. Storchi³ and L. Mugnai¹

¹ Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 28, I-50144, Florence, Italy
² Studio Associato Agroniminvigna, Via de’ Buondelmonti 62, 50125 Firenze, Italy
³Council for Agricultural Research and Economics (CREA), Research centre for Viticulture and Enology, Viale Santa Margherita 80, 52100 Arezzo, Italy

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Influence of edapho-climatic factors on grape quality in Conca de Barberà vineyards (Catalonia, Spain)

Soil and climate of 3 vineyards have been characterised in order to determine their influence on grape quality. These vineyards are located in Conca de Barberà (Catalonia, NE Spain) and belong to Cabernet sauvignon and Grenache noir cultivars. All 3 plots are very close, so only interannual climatic data of the nearest meteorological station have been considered.
Read More

The origin and the discovery of “terroir”

Le mot “terroir” dérive du latin “terra”, mais déjà les Romains l’indiquaient comme “locus” ou”loci”, c’est-à-dire un lieu ayant le “genius”destiné à la production d’un produit d’excellente qualité.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More