Impact of certain fungicides on the must alcoholic fermentation and the chemical composition of the wine Burgundy White
2000
Stankovic, S.V. | Djordjevic, J.V. | Rankovic, V.Lj. | Petrovic, G.M. | Tarailo, R.J. | Benic, I.S. (Institute for Agricultural Research "Serbia", Nis (Yugoslavia). Center for Viticulture and Winemaking)
In this paper, there are presented the investigation results of the impact of fungicides such as Switch, Ronilan, and Sumilex on the must alcoholic fermentation and chemical composition the wine Burgungy White. The results obtained showed that Sumilex and Ronilan delayed the start of the alcoholic fermentation for two and Switch for four days. The fungicides used affected chemical composition of the wine as well. In all cases when the fungicides were used, intensity of the disease growth was lower compared with the control. The percentage of contagion caused by the grey rot at the control was 38.4%, the highest efficacy of wiping out this disease being that of Switch (92.3%), then Ronilan (71.1%) and the lowest of Sumilex (45.9%), so that health conditions of grapes were of the highest impact on the wine chemical composition.
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