Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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mycorrhiza, the symbiotic relationship between vine roots and arbuscular mycorrhizal fungi in the soil that increases the surface area of the roots and allows the vine to access and utilize nutrients in the soil more effectively. The fungi have been shown not only to improve the uptake of nutrients but also to increase resistance to plant pathogens and to improve soil structure.

  1. Baumgartner, K., ‘Encouraging beneficial AM fungi in vineyard soil’, Practical Winery & Vineyard (Jan/Feb 2003), 57–60.