Wine grapes and foliar fertilization
The essential micronutrients for winegrowing will be iron, magnesium and manganese. If deficiency symptoms occur, the foliar fertilization can help to optimize the nutrition.
The leaf analysis for all macro and micro elements will help to analyse and understand the level of supply for each nutrient and to avoid from the beginning some latent deficiencies.
Many parameters in the soil can limit the availability of nutrients – high pH-values can block micro-nutrients, low pH-values can block macro-nutrients. But also dry and cold weather conditions, soil texture and some nutrient antagonism (e.g. oversupply with potassium vs. magnesium and calcium) can lead to a deficiency of nutrients.
Specific requirements for wine grapes
Besides the macro nutrients and magnesium, the micro elements iron, manganese and boron are essential for cultivating of wine grapes.
The application of Aminosol® before flowering will enhance fruit setting and fruit growth because of the combination of amino acids and the auxine effect. In addition, a sufficient supply with boron will be necessary for fruit growth and stability. For best and high yield, the combination of Aminosol® and Lebosol®-Robustus SC (boron + calcium) should be applied before flowering.
Potassium is stimulating the sugar formation/containt and will enhance fruit maturity and frost hardiness. A significant deficiency of potassium will cause drying and destroying of leaves during the summer and a reduction of winter hardiness. The quality of fruits will suffer as well. The application with Lebosol®-Kalium 450 will optimize the K2O nutrion for the best quality of grapes.
Wine grapes are susceptible to iron chloroses. Most frequently it’s not a real deficiency but rather a limited uptake of nutrients. An iron deficiency will be visible by yellowness of the youngest leaves with dark veins. Different paramters, e.g. soil structure, moisture and pH value will influence the iron availability. The foliar fertilizer Lebosol®-Eisen-Citrat GOLD – containing iron and manganese - will enhance the iron and manganese supply and availability. For better spreading and uptake, the product is containing amino acids as well.
Resistance and vitality
In practice the application of phosphonats has proved itself particularly in viticulture since many years. From preflourish to pea size several applications of Lebosol®-Kalium-Plus or Lebosol®-Magnesium-Plus support in combination with contact fungicides the plant resistance, leaf quality and -health. By increased formation of phytoalexins, cell wall thickening and lively enzyme synthesis the plant becomes less susceptible for an infestation with fungi, e.g. the type Peronospora (downy mildew).
Lebosol®-Magnesium 400 SC will help to prevent magnesium deficiency and ca be applied few times on the leaves. Magnesium deficiency symptoms are yellow and brown leaves. If the K vs. Mg nutrition is not balanced, susceptibility for stark paralysis is increased with the result of slowed maturity, decreased yield and quantity.
Strong berries & resistance against Botrytis
Calcium is essential for the cell wall and thereby the stability of the fruits. Lebosol®-Calcium-Forte SC, free of chloride, will improve the calcium concentration in the fruit and enhance quality and shelf life. Besides that, the susceptibility against Botrytis will be reduced.
Aminosol® can be applied to prevent browsing damage by game. Aminosol® is produced from animal protein from food production. This protein is splited by enzymes into amino acids. This creates the typical Aminosol® smell. Hair game is perceiving this smell intensively and avoiding fields which are treated with the product.
Reproduction and root growth
The amino acids in Aminosol® are stimulating the root growth because of physiological effects. Therefore Aminosol® will enhance the growth in general of young plants.
Strong and healthy grapes
Phytoamin®- a cold pressed seaweed formulation will enhance the resistance against diseases and make grapes more robust and stronger. This will also have an positive impact on the assimilation and the grape and wine quality.