(TDB) - Deep within the laboratories of Reims University a professor called Christophe Clément is working on a longterm solution to the spread of botrytis in Champagne vineyards without using fungicides.

As first reported in the December issue of the drinks business, the research centres on promoting a response in the plant that will prevent a fungal infection, rather than treating something that has already taken hold.

“We have two different kinds of technology,” begins Clément. The first of these involves the use of natural molecules that stimulate the vine’s defence mechanisms to an infection such as thickening cell walls. Called “elictors”, they originate from bacteria, and Clément is currently trialling collections of bacteria to find the most effective.

The second technique is called “biocontrol” and sees the application of natural beneficial micro-organisms that can be taken up from the roots and diffuse in the vine to help it protect itself against diseases, as well as stimulate growth.

Clément says he’s had 100% success in the laboratory with these techniques, but only 30% success when these same approaches are applied in the field. Explaining the disparity he says, “There are so many parameters in the vineyard that can stress the plant, and these make it hard to increase the level of defence mechanisms enough to resist the attack of botrytis.”

However, he believes that in the near future Champagne growers should be able to use elicitors and micro-organisms in combination with fungicides, helping reduce the region’s reliance on sprays yet further.

Phytochemical and pesticide use in France:

• Viticulture represents 2-3% of the cultivated area in France and 30-50% of the chemicals used for agriculture in the country.

• Of the pesticides used in viticulture, 50% are fungicides, 35% are herbicides and 10% are insecticides, with the remaining 5% used for raticides among other more niche treatments.