Codice di buone pratiche per la viticoltura e l'enologia ... - Infowine
Codice di buone pratiche per la viticoltura e l'enologia ... - Infowine
Codice di buone pratiche per la viticoltura e l'enologia ... - Infowine
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44<br />
Fig. 16: Reazione <strong>di</strong> un<br />
PIWI –varietà resistente<br />
all’attacco fungino 2.<br />
2 La varietà “Bronner” produce una reazione <strong>di</strong> suberizzazione (i<strong>per</strong>sensibilità) ovvero <strong>la</strong> pianta si <strong>di</strong>fende inducendo <strong>la</strong> morte<br />
delle cellule a<strong>di</strong>acenti all’infezione, prima che siano attaccate dal fungo..