Higienización de sarmientos de la poda de vid mediante métodos térmicos y biofungicida

Abstract

The upsurge in fungal diseases that cause grapevine wood rot in young and adult plants remains a major concern for the wine sector. So as to study the effectiveness of heat treatments for the sanitization of pruning waste, the thermal death of two inocula of Diplodia seriata fungus-associated to black dead arm disease-was studied in vitro at different temperatures in a dry air incubator, confirming that inhibition increased as a function of temperature and exposure time. First-order and Weibull models were compared to describe D. seriata fungus survival curve kinetics, with high R 2 values (0.923 and 0.930, respectively) and high significances (p<0.001) for both models. According to the first-order model, the time required to reach 100% mortality at 65 °C was 120 min (or 93 min to 95%), whereas for the Weibull model a 90% reduction was attained after 73 min.

The composting potential of the by-product marc resulting from the white and red winemaking process

“…The mesophilic phase followed by the thermophilic phase of the composting process is performed sequentially ( [16,18]), the first phase was accompanied by alcoholic fermentation (pH average 4.5-5). Presence of Basidiomycetes and earthworms (biohumus) demonstrates the end of the composting process and followed by the maturation process, it also demonstrates the hygenization of the organic matter used [19] (Fig. 6).…”