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Lexicon
The largest wine encyclopedia in the world with 25,893 Terms.
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

Fungicides

These are the most common pesticides used in viticulture within the large group of pesticides. The name is derived from the Latin terms "fungus" (fungus) and "caedere" (kill). Fungicides are chemical or biological agents that kill fungi or their spores or at least prevent their growth for the time of their effectiveness. They are used in viticulture as plant protection agents. The first fungicide used on a large scale was the so-called Bordeaux broth against downy mildew from the 1880s onwards. The many different species are divided according to their effect into the groups of protective (preventive), curative (combating) and eradicative (eradicating, killing) agents.

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