History
In the 19th century, several outbreaks of vine diseases occurred among the Vitis vinifera vines of the classicial European wine regions. These outbreaks were caused by pests to which these vines lacked resistance, carried on vines brought to Europe as botanical specimens of American origin. These pests included not only the Great French Wine Blight caused by the aphid Phylloxera vastatrix, but also mildew and other diseases caused by fungi.
After the downy mildew had struck, botany professor Pierre-Marie-Alexis Millardet of the University of Bordeaux studied the disease in vineyards of the Bordeaux region. Millardet then noted that vines closest to the roads did not show mildew, while all other vines were affected. After inquiries, he found out those vines had been sprayed with a mixture of CuSO4 and lime to deter passersby from eating the grapes, since this treatment was both visible and bitter-tasting. This led Millardet to conduct trials with this treatment. The trials primarily took place in the vineyards of Château Dauzac, where he was assisted by Ernest David, Dauzac's technical director. Millardet published his findings in 1885, and recommended the mixture to combat downy mildew.
In France, the use of Bordeaux mixture has also been known as the Millardet-David treatment.
Read more about this topic: Bordeaux Mixture
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