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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 the "fourth import" to Europe in the early 1880s. You may not with the Black spots disease be confused. The black rot was developed in 1883 by the French wine expert Pierre Viala (1859-1936) in the laboratory of Montpellier identified. It occurs mainly in France, Italy, southern Switzerland and occasionally also in German growing areas and is spreading more and more. The disease is caused by the mushroom Guignardia causes bidwelli (rust fungi). Long rains in May and June with warm weather promote the development and spread of the fungus.

Black rot - infested grape, shoot with pycnidia and leaf symptoms

Spots of dead, necrotic Fabrics bordered by a dark brown border. This can also happen Scroll. Gescheinen and exaggerated occur. Fruit bodies (pycnidia) form on the necrotic areas, which are expressed as small black, shiny spots. White spores in white threads are released from the pycnidia. Infested berries first show light brown spots, then the entire grape is recorded. The infected berries turn purple to black and mummify. The mushroom then hibernates and in turn attacks the young leaves in spring. There can be significant reductions in earnings. An effective control usually takes place with fungicides,

Left: By Daniel Molitor, CC BY 2.0 de , Link
Middle picture: From Clemson University - USDA, forestryimages , CC BY 3.0 , Link
Right: By Daniel Molitor, CC BY 2.0 de , Link

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