Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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pesticides, substances or mixtures of substances applied to vineyards which are used to prevent, destroy, repel, or reduce the harmful effects of fungi, bacteria, insects, nematodes, or other undesirable organisms regarded as vine pests. Pesticides are made up of agrochemicals and are usually classified according to their principal use as, for example, fungicides, bactericides, insecticides, nematicides, miticides, etc. Many pesticides have more than one mode of action and may be effective against more than one type of pest. For example, sulfur is both a fungicide and a miticide in vineyards.