Reduction of the impact of gray rot of cabernet-sauvignon and pinot gris grapes on the fermenting must with the help of active carbon AC-C

Abstract

Gray rot is a frequent disease in vineyards in our country, which produces the most significant losses in yield and quality in favorable years, with rainy and warm autumns. The disease is caused by the fungus Botrytis Cinerea, which attacks all the organs of the vine: leaves, shoots, bunches, berries, as well as vine cuttings placed in stratification. The most frequent attack occurs on grains, whose susceptibility increases as they ripen and accumulate sugars [1;]. Botrytis Cinerea is also dangerous because it generates the oxidizing enzyme Laccase.