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.
For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien