3.4. Effect of living yeast cells and yeast VOCs on grape rot caused by
A. carbonarius
Three out of four tested yeasts, namely C. intermedia 253,
L. thermotolerans 751 and C. friedrichii 778, reduced significantly the
incidence of infection by A. carbonarius on detached grape berries
(Table 2). No significant inhibition of grape infection was observed
upon exposure to VOCs produced by any of the tested yeast strains
(Table 2).