
The Biostimulant in Viticulture
Anwendungszeitpunkte ● Empfohlene Behandlung ○ optionale Behandlung
● fom bud burst to leaf development (BBCH 08-15)
○ till end of leaf development (BBCH 17-19)
● inflorescence emergence (BBCH 53-55)
○ berry development to pea size (BBCH 71-75)
● beginning of ripening (BBCH 81-83)

1 / Increase in yield
A higher chlorophyll content and a larger leaf area provide more energy for uniform fruit development. An activated and diverse soil microbiome of bacteria and fungi supports the optimal supply of necessary nutrients through a finely developed root system.
- Results in an increase in yield of up to 20% (depending on the grape variety)
- Delivers healthier and more nutrient-rich grapes
2 / Stress tolerance and UV protection
Heat, drought, and UV radiation damage the berry tissue, leading to cluster rot and loss of fruit quality. Strengthened plant cells increase stress resistance and secure the harvest.
- Protects against cell damage caused by frost
- Reduces stress levels
- Increases drought tolerance
3 / Higher sugar content
More sugars are produced by the plant through an increased photosynthetic rate. These sugars play an important role as osmoprotectants in frost and drought, as well as in plant growth.
- Increases the chlorophyll content, which improves the photosynthesis rate
- More sugars and a higher Brix value
4 / Improved fermentation
An improved nitrogen supply to the plant leads to a higher nitrogen content in the grapes (YAN) and thus to better grape juice fermentation.
- Increasing the YAN (Yeast Assimilable Nitrogen) by up to 50%
- Higher YAN improves alcoholic fermentation