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black rot

black rot (GB)

This vine disease (also dry rot) comes from North America and came after the phylloxera and the two mildews as "fourth import" at the beginning of the 1880s to Europe. She may not with the Black spots disease be confused. The black rot was founded in 1883 by the French winemaker Pierre Viala (1859-1936) in the laboratory of Montpellier identified. It occurs mainly in France, Italy, southern Switzerland and sporadically in German growing areas and is spreading more and more. The disease is caused by the mushroom Guignardia bidwelli causes (rust mushrooms). Long-lasting rains in May and June with warm weather promote the development and spread of the fungus.

Schwarfäule - infested grape, shoot with pycnidia and leaf symptoms

Stains from dead, necrotic Tissues bounded by a dark brown border. This can also be up Scroll. Gescheinen and exaggerated occur. On the necrotic areas fruiting bodies (pycnidia) form, which manifest themselves as small black, shiny dots. From the pycnidia, white spores are released in white filaments. Affected berries have first light brown spots, then the entire grape is detected. The affected berries turn violet to black and mummify. Then the mushroom hibernates and in spring again attacks the young leaves. There can be considerable yield reductions. An effective fight is usually with fungicides,

Picture left: By Daniel Molitor, CC BY 2.0 de , Link
Image center: From Clemson University - USDA, forestryimages , CC BY 3.0 , link
Picture right: By Daniel Molitor, CC BY 2.0 de , Link

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