Note Winemakers! Our mycorrhiza improves the quality of wine.

After performing analyses of grapes collected from Swiss experimental vineyards it appeared that because of mycorrhizal inoculation contents of desirable antocyjans and phenolic compounds were higher than in control grapes. It means that (with connection with our previous results) wines obtained from those grapes will show better quality and taste. Analyses of trace metals content in grapes carried out in Poznań showed that under effect of mycorrrhizas in grapes those elements were not found.

To summ up it is worth to say that obtained results were beyond our expectations therefore we invite vineyards owners for collaboration and we are waiting for your questions and remarks.