WSET Level 4 (WSET Diploma) Mastering Vineyards Diseases - Powdery Mildew

WSET Level 4 (WSET Diploma) Mastering Vineyards Diseases - Powdery Mildew
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Wine Educator Jimmy Smith takes you through the first part of our series on vineyard diseases focussing on that arch-nemesis of the vineyard manager, Powdery Mildew - a perfect study resource for those studying the WSET Diploma or for those with a keen interest in winemaking (as referenced in the WSET curriculum).
This first video in this five-part series on diseases is available free on KZbin but the following four videos will only be available to members of Jimmy Smith's e-learning portal.
Click here to sign up: e-learningwine.com/
We have many more study resources available on Jimmy Smith's ONLINE WINE COURSE REVISION PORTAL 'E-Learning Wine' - are you after access? Click here to sign up to Jimmy Smith's exclusive WSET course revision portal: e-learningwine.com/
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Jimmy Smith is based in the United Kingdom and is the founder and co-owner of West London Wine School, co-owner of South London Wine School and founder and co-owner of London’s coolest wine bar, Streatham Wine House.
Visit www.www.winewithjimmy.com for all of Jimmy Smith's services
Visit www.westlondonwineschool.com for more ONLINE tastings and courses
Visit www.southlondonwineschool.com for more ONLINE tastings and courses
Visit www.streathamwinehouse.com to order wines from London's coolest wine bar
#WSETL4MasteringVineyardsDiseases #winewithjimmy #WSET #WSETDiploma #WSETLevel4 #JimmySmithwine #PowderyMildew

[@mariamiguel1636]

Brilliant presentation. What an absolutely fantastic gold mind of very useful information.

[@WineWithJimmy]

Thank you kindly

[@g21412]

Hi Jimmy, thank you for this wonderful video. A question about the last example of Wachau, why cool nights extend the growing season? I thought it is the opposite case.

[@WineWithJimmy]

Good question! The cool nights mean that the grapes ripen slowly. When I say this extends the growing season I mean that the grapes ripen later than they would do with warmer nights. This should increase the concentration of flavours whilst maintaining good acidity in the grapes.

[@piotrwojdelko1150]

You have to use sulfur 10 times in seson it makes work hard almost distresfull .Sulfur is considered as an ecological fungicide.If you spary once systemic fungicides the wine cannot be called ecological .Easy to say I work hard with a little effect . I"m trying now biological wepaon like Ampelomyces quisqualis-third generetion fungicide which consumes pathogen.