Selecting the best method and amount of yeast for superior vineyards [electronic resource].

Includes references.

During 2008 and 2009 seasons Superior grapevines treated with yeast either via soil or via foliage at 0.0, 5.0, 10.0 , 20 or 40 gf vine. The effects of yeast treatments on the leaf area, leaf content of N, P and K , yield as welf as physical and chemical properties of the berries were investigated. Results showed that using yeast via soil at 5 to 40 g f vine was preferable than using it via leaves in improving the leaf area and leaf content of N, P, K, yield as welf as physical and chemical characters of the berries. Supplying Superior grapevines four times with yeast via soil at 20 g / vine gave the best results with regard to yield and quality of the berries

Summary in Arabic.

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