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Bordeaux mixture

In 1878 was in France after the phylloxera and the real mildew The fungal disease "downy mildew" imported from America. The professor of botany at the University of Bordeaux Alexis Millardet (1838-1902) developed his so-called "Bordelaise pulpe" and recommended it in 1885 as a successful remedy for this new and until then unknown fungal disease. The discovery is more or less due to a coincidence. Millardet noted that the vines of one vineyard were infected with this disease, but the neighboring vineyards were not - the grapes of these healthy vines were covered by a light blue layer. He questioned the winemaker, who said he had sprinkled the grapes with a mixture of lime and copper sulphate to deter thieves (then a common practice). Then Millardet began experimenting and creating the light blue mix copper sulphate, Lime and water. The remedy proves itself today in the fight against many mushrooms and bacteria caused vine diseases. Prolonged use, however, can lead to an accumulation of copper lead in the soil, which can be counteracted by introducing lime in the soil. The Bordeaux broth is one of the few chemical preparations that also in the Organic viticulture allowed are.

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