PROJECT DESCRIPTION
BACKGROUND
Pesticides are used in viticulture to maintain a good level of pest prevention in vineyards. Fungicides are applied to control fungal pathogens that can cause devastating diseases, such as grapevine downy and powdery mildews.
Treatment of these diseases generates resistance in pathogens, which can result in application of higher doses and use of more aggressive fungicides, which in turn increases the exposure of growers to these compounds. The presence of toxic molecules in grapes and wine can also increase, with subsequent transmission into the bodies of humans who consume these products, and negative impacts on the surrounding environment, particularly soil and water.
OBJECTIVES
The LIFE FITOVID project aimed to demonstrate that a reduction in the negative environmental impacts from the production of grape, juice and wine can be achieved by:
- Evaluating new management strategies to control downy and powdery mildews by reducing the number of treatments in endemic Atlantic & Mediterranean areas;
- Evaluating the action of so-called “zero residue” fungicides as alternatives to conventional products;
- Comparing the results of new treatment strategies in different climatic areas with different characteristics (topography, grape varieties);
- Creating awareness among users about the importance of correct maintenance and use of spray application equipment, and its effect on the efficiency of pesticide application;
- Using mandatory inspections of sprayers to provide training and information to users;
- Analysing fungicide residues in grapes, juice and wine, in different pesticide application scenarios;
- Evaluating the environmental and socioeconomical impacts of grape production; and
- Improving the efficiency of pesticides by demonstrating an imaging device that can detect fungal disease in its early stages, enabling early treatment.
RESULTS
The LIFE FITOVID project team demonstrated measures and evaluated new strategies to control downy and powdery mildew fungal diseases in the production of grape juice and wine. This involved reducing the number of chemical treatments in vineyards in Atlantic and Mediterranean areas, thus reducing the environmental impact of grape production.
Other main project achievements were:
- Analysis of the pesticide residues present in food (grapes, must, wine) and in environmental matrices (soil, water).
- Analysis of the toxic effects of the different treatment strategies through in vivo studies performed with zebrafish embryos.
- Inspection of sprayers in use, and training of the users to improve the efficiency of the pesticide application process in Aia and Laguardia (Spain).
- Development of a prototype that can detect the presence/absence of downy mildew three days before the naked eye.
Further information on the project can be found in the project's layman report and After-LIFE Communication Plan (see "Read more" section).
