The three-year research project started in 2007, with 17 vineyards nationwide setting aside about a hectare of vines to test recommendations from the programme against usual vineyard practice.
The work was needed to ensure the green image of New Zealand wine was not tarnished by chemical residue from the sprays used to keep harmful bacteria out of the vineyard.
Plant&Food Research scientist Phil Elmer said vineyard managers could thin vineyard canopies to 70 per cent exposure to stop infections. Spray machines needed to be calibrated and the nozzles adjusted to allow better coverage of the fruit as well, he said.
Gisborne farm consultant Trevor Lupton said the management of vineyard pests would differ for different regions.
"The key concept is there is no silver bullet. There are a number of control strategies. It depends on your climate and environment for your risk and the amount of management needed."
Vineyard managers needed to be proactive to stop pests damaging the fruit, he said.
"It really doesn't matter what you do, it's when you do it and it has to be early. Once you see it, it's too late."
Hawke's Bay vineyard owner Chris Howell, one of the growers in the programme, said the recommended reduction in pesticide residue levels would help grower-winery relationships.
Growers would find it easier to retain contracts because the two would be co-operating more closely to get a clean, healthy crop, while wineries did not have to worry about allocating fruit to wine for different markets because of residue levels, he said.
