Reduce the impact of Botrytis and preserve grape quality before harvest

How to protect vineyards from Botrytis cinerea and sour rot and preserve grape quality

Why Botrytis and sour rot control is essential for high-quality wines

Botrytis cinerea, commonly known as bunch rot or grey mould, is one of the most damaging fungal diseases in viticulture. It thrives in humid conditions, compact clusters and damaged berries, particularly as harvest approaches. When left unmanaged, Botrytis not only reduces vineyard yield but also compromises grape composition and significantly impacts the quality of the resulting wines.

Beyond visible bunch deterioration, Botrytis infection promotes oxidation through laccase activity, increases the risk of volatile acidity, degrades colour stability and reduces aromatic precursors. These effects often require additional oenological interventions in the winery and make producing fresh, expressive wines considerably more challenging.

Sour rot typically develops between veraison and ripening, with grape susceptibility increasing as sugar levels rise. The disease requires physical damage to the berries—caused by factors such as powdery mildew (Oidium), insects, birds, or hail—to establish itself. It is associated with various apiculate yeasts and Acetobacter, leading infected berries to turn brown or grey and produce a distinctive sour, vinegar-like aroma due to acetic acid bacterial activity.

Why early Botrytis and sour rot management matters

Effective management of Botrytis and bacteria linked to sour rot begins well before symptoms become visible. Preventive vineyard strategies help maintain healthy bunches, preserve grape integrity and reduce quality losses before grapes even reach the winery.

By limiting fungal and bacteria development early in the season, growers can better protect the aromatic and phenolic potential of the fruit while improving harvest quality and consistency. This proactive approach also contributes to healthier fermentations and reduces the need for corrective treatments during vinification.

A natural solution with dual mode of action

LalVigne BOTRYLESS™ is a 100% microorganism-derived fungal chitosan (Aspergillus niger) developed to help control Botrytis infections and development of bacteria linked to sour rot in the vineyard. Applied as a foliar spray, it combines two complementary modes of action:

This dual approach helps reduce bunch deterioration, minimise crop losses and preserve grape quality throughout the growing season.

Benefits from vineyard to winery

Reducing Botrytis and sour rot pressure in the vineyard has direct consequences in the cellar. Healthier grapes generally require fewer corrective oenological inputs and present fewer oxidation and stability issues during vinification.

Importantly, LalVigne BOTRYLESS™ has no negative impact on alcoholic fermentation and can be integrated into existing vineyard management programmes without compromising downstream winemaking operations.

A sustainable approach to Botrytis and sour rot management

As vineyards increasingly face unpredictable weather patterns and greater disease pressure, sustainable preventive strategies are becoming essential. LalVigne BOTRYLESS™ offers a natural solution with no maximum residue limit (MRL) and no pre-harvest interval, making it suitable for integrated and organic vineyard management programmes while helping growers protect both yield and grape quality.

Learn more about LalVigne BOTRYLESS™

Discover how LalVigne BOTRYLESS™ helps reduce the impact of Botrytis cinerea, preserve grape quality and support healthier, higher-quality wines from vineyard to winery.