SIGN UP LOG IN

The largest wine encyclopedia in the world

22.830 Keywords • 48.320 Synonyms • 5.299 Translations • 7.907 Pronunciations • 152.273 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

white rot

pourriture fibreuse (F)
white rot (GB)
marciume bianco (I)

A disease (also spot necrosis or corrosion rot) of the wood caused by the fungal species Coniella diplodiella (also called coniothyrium diplodiella) at high humidity and higher temperatures (below 15 ° C the fungus is inactive) is mainly caused in the hot summer months of July and August. This is responsible for the wood structure lignin decomposes and impairs stability. The fungus survives several years on plant remains in the soil and is at hail by impinging grains on the shoots and leaves swirled up. For this reason, the fungal infection is also referred to as hail disease. The spores penetrate over the injured parts of the berries. First, round, whitish whitening occurs. Then the berry skin separates from the pulp and the berries die off. On young shoots can too necrosis occur. The rotten berries can cause the wine defect Schimmel taste (Hail taste) cause. A fight in the vineyard is done by fungicides, The vine disease caused by other fungi Esca sometimes also referred to as white rot. See also below bunch rot and Vine enemies,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.