Search Results (26)

Pesticide use in agriculture can have negative collateral effects on the environment. In this study, two groups of treatments (G1 and G2) based on active substances (ASs) with different mobility were evaluated in order to determine pesticide residues in the soil and their impact on soil microbial populations in two vineyards located in two Denominations of Origin (D.O.). Soil samples were collected in July, October, and the following March over two consecutive years. Pesticide residues were analyzed by liquid chromatography–tandem mass spectrometry (LC-MS/MS) after QuEChERS extraction. Microbial genera were identified by the amplification of the fungal ITS regions with the universal primers ITS86F and ITS4R, and the bacterial 16S rRNA gene (V4 region) with primers 515F and 806R. Although G1 consistently showed higher residues, primarily attributable to azoxystrobin, no significant differences were observed between the two pesticide groups in the total pesticide residues or diversity of microbial communities. The factors D.O., campaign, and sampling month influenced the concentration of residues. Several ASs exhibited different dissipation dynamics depending on the D.O. Azoxystrobin and metrafenone were the most persistent in soil. The LEfSe analysis associated four beneficial fungal genera with the G2 group. The judicious selection of ASs can help to minimize the pesticide residues in soil and their harmful effects on beneficial genera. Full article

The implementation of vegetative cover crops in vineyards is a sustainable alternative to chemical weed control, potentially influencing both soil fertility and grape-associated microbiota. This study evaluated the impact of six groundcover management strategies under vines—white clover (Trifolium repens), red clover (Trifolium pratense), burr medic (Medicago polymorpha), lupine (Lupinus albus), spontaneous weeds, and an herbicide-treated control—on the microbial dynamics and physicochemical properties of Cabernet Sauvignon must and wine from the Maipo Valley, Chile. Amplicon sequencing of bacterial (16S rRNA) and fungal (ITS) communities was combined with spontaneous fermentation trials and chemical analyses of must and wine. Fungal and bacterial communities on grape surfaces were dominated by Ascomycota and Proteobacteria, respectively, with no significant compositional differences among treatments. During fermentation, Metschnikowia and Tatumella were the most abundant non-Saccharomyces and bacterial genera, respectively, showing dynamic shifts across fermentation stages. Legume-based covers, particularly red clover, increased wine total acidity and polyphenol index while reducing pH. Correlation analyses revealed associations between specific microbial taxa (Metschnikowia, Cohnella, Saliterribacillus) and key enological parameters. Overall, these findings demonstrate that leguminous cover crops subtly modulate vineyard microbial ecology and fermentation outcomes, offering an environmentally sustainable pathway to enhance enological differentiation in semi-arid viticultural regions. Full article

The impact of long-term organic (ECO) versus conventional (CON) agricultural management on subsurface soil microbiota diversity and soil physicochemical properties remains unclear in Mediterranean vineyards. This study evaluated long-term ECO and CON effects in the Alt Penedès terroir (Spain), focusing on subsurface soil microbial diversity and soil characteristics. ECO increased the fungal-to-bacterial ratio and ammonium-oxidizing bacteria but reduced total subsurface soil bacterial populations and soil organic carbon. While ECO did not enhance annual yield production in the vineyard, fungal abundance, and ammonium-oxidizing archaea, it slightly increased the overall alpha diversity (Shannon and Inverse Simpson indexes) and significantly altered taxa composition in subsurface soil with a more robust and modular community. Crop management, soil texture, training system, and rootstock, but not vine variety, significantly influenced beta diversity in subsurface soil. The Mantel test revealed subsurface soil texture, Ca²⁺/Mg²⁺ ratio, and salinity as the main key soil drivers shifting the microbial community (beta diversity), while C/N and topsoil organic matter significantly correlated with bacterial abundance; NH₄⁺ correlated with fungal abundance; and N-Kjeldahl, pH, and Mg²⁺/K⁺ correlated with alpha diversity. Integrating soil microbiota and physicochemical monitoring allowed us to confirm the positive effect of long-term agroecological practices on subsurface soil health and to identify the critical factors shaping their microbial communities in Mediterranean vineyards. Full article

The application of biochar is extensively recognized as an effective strategy to enhance soil ecosystem services. However, its combined effect with beneficial microorganisms, such as Trichoderma, still requires further investigation to understand its impact on soil microbiota and nutrient cycling processes. To address this gap, this study aimed to evaluate the effect of biochar produced from on-farm winery waste, specifically grape stalks (GSB) and grape fermentation residues (GFB), generated after wine production, when co-applied with Trichoderma aureoviride URM 5158 and Trichoderma hamatum URM 6656 in soil cultivated with Malbec grapevines. Our findings reveal that both types of biochar and Trichoderma promoted changes in soil properties. The application of GSB biochar combined with T. hamatum increased grape productivity, while GFB biochar enhanced soil enzymatic activities, particularly those expressed per unit of microbial biomass carbon. Additionally, biochar applications increased pH, phosphorus, potassium, organic carbon, and microbial biomass carbon of the soil. Soils treated with the GFB + T. hamatum treatment exhibited an increase of 569.23% in microbial biomass carbon compared to the control. The results of this study provide substantial evidence that biochar and Trichoderma can be used to improve the chemical and biological properties of vineyard soils, increasing nutrient availability, especially carbon. These effects may contribute to soil fertility by promoting a more favorable environment for microbiota development and grapevine growth. This is the first field study to investigate the impact of on-farm winery waste transformed into biochar, combined with Trichoderma isolates, on Malbec grapevines. Full article

The regional characteristics of wine are shaped by the synergistic effects of vineyard climate conditions, soil microbial microorganisms, soil properties, and grape must microorganisms; however, their role in shaping regional wine quality is still poorly understood. In this study, soil, grape must, and fermentation samples were collected from Cabernet Sauvignon vineyards in five regions of China. High-throughput sequencing technology was used to analyze the microbiota, and Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to determine the wine metabolite profile. The results showed that the wine metabolite profiles from different vineyards were significantly different and could be distinguished by their volatile compounds, with each vineyard possessing unique characteristic metabolites. The geographical origin of vineyards significantly influenced the microbial diversity of both soil and winery environments. Although the microbiota changed during fermentation, regional microbial signatures were preserved at the end of fermentation. The random forest model indicated that fungal diversity and weather are key predictors influencing wine regionality, with fungal diversity in grape must having the greatest impact. Partial least squares path modeling further revealed that fungal diversity in grape must had the most significant impact on wine metabolite profiles, followed by weather and then soil fungal diversity. In contrast, soil properties and soil bacterial diversity had weaker effects on these profiles and were significantly influenced by the weather. Overall, this study provides a novel perspective for understanding the mechanisms underlying wine regionality and clarifies the key role of microorganisms, particularly fungal communities, in shaping wine regionality. Full article

This study aimed to investigate the endophytic microbial populations associated with wild and domesticated grapevines using both culture-based and culture-independent methods. Through culture-based methods, 148 endophytes were identified. The dominant fungal species included Aureobasidium pullulans, Alternaria alternata, and Cladosporium allicinum, while predominant bacterial species were Ralstonia pikettii, Nocardia niigatensis, and Sphingomonas echinoides. Culture-independent methods employed metagenomic techniques to explore microbial biodiversity, focusing on targeted amplification of bacterial 16S rRNA as well as fungal ITS and 26S rRNA gene regions. The main bacterial species identified included Halomonas sp., Sphingomonas sp. and Massilia sp., whereas the fungal population was dominated by Cladosporium sp., Malassezia sp. and Mucor sp. The findings revealed that vineyard management practices did not lead to statistically significant variations in microbial communities. The consistent presence of these genera across all samples suggests that they are stable components of the grapevine endophytic microbiota, remaining relatively unaffected by external environmental factors. Full article

Vitis vinifera L. is a commercially important horticultural plant with abundant microbial resources. However, the impact of grape-associated microbiota on grape quality and flavor has been largely overlooked. We integrated volatomics and microbiomics to explore temporal variations in berry volatiles and microbial diversity of ‘Cabernet Sauvignon’ in Ningxia (NX) and Shanxi (SX), and the correlation between microbial communities and volatiles. A total of 38 and 35 free and bound aroma compounds, respectively, were identified in NX berries and SX berries. For free aroma, these 38 compounds were classified into aldehydes (69%), alcohols (22%), acids (4%), aromatics (4%), terpenes (0.6%), esters (0.37%), and norisoprenoids (0.3%). Similarly, the 35 bound aromas were attributed to aromatics (58%), acids (29%), terpenes (4%), esters (3%), alcohols (2.82%), aldehydes (2.78%), and norisoprenoids (0.4%). Additionally, a total of 616 bacterial genera and 254 fungal genera were detected in all samples from both regions. The results demonstrated that vineyard sites significantly shaped the characteristics of berry volatiles and microbial biogeographic patterns. SX berries exhibited more abundant free aroma and higher microbial diversity than NX berries, with three key taxa (Sphingomonas, Massilia, and Bacillus) identified in the bacterial network. Correlation analysis results highlighted that these key taxa might play an important role in berry-free aroma. This study reveals the crucial role of microbes in shaping grape flavor and uncovers the link between microbial diversity and the regional attributes of grapes and wine. Full article

The soil microbiota is a key component of agroecosystems, and understanding its traits is crucial for effective agronomic management. Among beneficial microorganisms, arbuscular mycorrhizal fungi (AMFs) are mutually associated with grapevine (Vitis vinifera L.), enhancing the ability of this cropping system to adapt to soil conditions and bolstering its resistance and resilience against abiotic stresses, particularly drought, by promoting root growth and enhancing the roots’ absorption surface. The objective of this on-field study was to determine AMF species richness and diversity along with their relation to soil chemical, physical, and biological characteristics in two adjacent organic vineyards in Central Italy. The two tested vineyards of the autochthonous cv. Aleatico differed by the presence of grafted (Vitis berlandieri × V. riparia rootstock; AL-420) or own-rooted (ungrafted V. vinifera L.; AL-ORV) vines. To this aim, soil and root samples were collected and geo-referenced. Analysis of the AMF species colonizing roots of both AL-ORV and AL-420 revealed the presence of four species: Scutellospora alterata, Paraglomus laccatum, Acaulospora laevis, and A. baetica, with S. alterata being the most frequent. Mycorrhization parameters were higher in the roots of grafted plants compared to ungrafted ones. A high beta-glucosidase (BG):N-acetylglusosaminidase (NAG) ratio in two tested vineyards indicated that microbes utilized more cellulose than chitin and peptidoglycan as dominant C resources. A negative correlation between mycorrhization rate (MyCP) and BG was observed, likely because AMFs form mutualistic relationships with plants, depending on the host plant for carbon. Results revealed a positive correlation between the degree of mycorrhizal association and the species involved, with the presence of copper and nickel among metals. Negative correlations were found concerning soil clay content along with beta-glucosidase. In conclusion, the grapevine root system was characterized by a differential symbiotic relationship with AMF species, whose development is influenced by the root genotype, soil texture, and biochemistry. Specifically, the increased frequency of AMFs in relation to copper content strengthens the evidence of their role in maintaining a vine’s production capacity in the event of soil contamination by this element. Full article

Microbes found in soil can have a significant impact on the taste and quality of wine, also referred to as wine terroir. To date, wine terroir has been thought to be associated with the physical and chemical characteristics of the soil. However, there is a fragmented understanding of the contribution of vineyard soil microbes to wine terroir. Additionally, vineyards can play an important role in carbon sequestration since the promotion of healthy soil and microbial communities directly impacts greenhouse gas emissions in the atmosphere. We review 24 studies that explore the role of soil microbial communities in vineyards and their influence on grapevine health, grape composition, and wine quality. Studies spanning 2015 to 2018 laid a foundation by exploring soil microbial biogeography in vineyards, vineyard management effects, and the reservoir function of soil microbes for grape-associated microbiota. On the other hand, studies spanning 2019 to 2023 appear to have a more specific and targeted approach, delving into the relationships between soil microbes and grape metabolites, the microbial distribution at different soil depths, and microbial influences on wine flavor and composition. Next, we identify research gaps and make recommendations for future work. Specifically, most of the studies utilize targeted sequencing (16S, 26S, ITS), which only reveals community composition. Utilizing high-throughput omics approaches such as shotgun sequencing (to infer function) and transcriptomics (for actual function) is vital to determining the specific mechanisms by which soil microbes influence grape chemistry. Going forward, understanding the long-term effects of vineyard management practices and climate change on soil microbiology, grapevine trunk diseases, and the role of bacteriophages in vineyard soil and wine-making would be a fruitful investigation. Overall, the studies presented shed light on the importance of soil microbiomes and their interactions with grapevines in shaping wine production. However, there are still many aspects of this complex ecosystem that require further exploration and understanding to support sustainable viticulture and enhance wine quality. Full article

The microbial diversity on the carposphere (berry) surface of the grape cultivar Cabernet Sauvignon grown in eight different locations/vineyards of Henan Province was determined by high-throughput sequencing of the bacterial 16S rRNA gene and fungal 18S rRNA gene. The structure of bacterial and fungal communities varied according to the sampling sites, but with some common phyla. Proteobacteria and Ascomycota were dominant/common phyla for bacteria and fungi, respectively. A total of 27 and 20 bacterial and fungal families, respectively, and 39 and 20 bacterial and fungal genera, respectively, with statistically significant differences, were found among different sampling sites. The difference for metabolic pathways of bacteria among the sampling sites existed. In addition, various abundances of enzymes from different sites might indicate that different function patterns exist in microbiota from different sites. The results revealed that locations of grape vineyards might play a significant role in shaping the microbiome, as well as the fact that vineyards can be distinguished based on the abundance of several key bacterial and fungal taxa. Overall, these findings extend our understanding of the similarities and differences in microbial community and their metabolic function on Cabernet Sauvignon grape surfaces from different geographic locations. Full article

The domestication of vines started in Asia 11,000 years ago, although it was not until the 19th century that oenology was established as a scientific discipline thanks to the research of Louis Pasteur on the role of microorganisms in wine fermentation. At the present time, the progression in next-generation sequencing (NGS) technologies is helping to facilitate the identification of microbial dynamics during winemaking. These advancements have aided winemakers in gaining a more comprehensive understanding of the role of microbiota in the fermentation process, which, in turn, is ultimately responsible for the delivery of provisioning (wine features and its production), regulating (such as carbon storage by vineyards, regulation of soil quality, and biocontrol of pests and diseases) or cultural (such as aesthetic values of vineyard landscapes, scholarly enjoyment of wine, and a sense of belonging in wine-growing regions) ecosystem services. To our knowledge, this is the first review of the state of knowledge on the role of microbiota in the delivery of ecosystem services in the wine sector, as well as the possibility of valuing them in monetary terms by operating logic chains, such as those suggested by the SEEA-EA framework. This paper concludes with a review of management practices that may enhance the value of microbiota ecosystem services and the role of smart farming in this task. Full article

The present study investigates the functionalecological status of typical light clay soils in vineyards in the southern region of Crimea, using both traditional (including fallow soils) and organic land-use systems. This analysis was carried out by examining agrochemical indicators, microbial respiratory activity, microbial biomass, and the ecological status of the microbial community. In organic vineyard soils, the mean substrate-induced respiration, microbial biomass carbon and the ratio of microbial biomass to organic carbon were found to be 2.8, 4.0, and 4.1 times higher, respectively, compared to conventional farm soils. On the contrary, the microbial metabolic coefficient was 1.4 times lower, signifying more favorable conditions for the functioning of the soil microbiota. The increased mobile sulfur content in organic vineyard soils (18.3 mg kg⁻¹ vs. 8.0 mg kg⁻¹ in traditional farms) and inadequate mobile phosphorus supply in some farms present potential risks. The suboptimal functional state of the microbiome in fallow soils previously under traditional plant protection necessitates comprehensive ecotoxicological analyses before development. Assessing the soil functional ecological status through an ecophysiological evaluation of the microbiome is vital for understanding ampelocenosis soils and making informed decisions on vineyard management practices. Full article

Reducing the use of fungicides, insecticides, and herbicides in order to limit environmental pollution and health risks for agricultural operators and consumers is one of the goals of European regulations. In fact, the European Commission developed a package of measures (the European Green Deal) to promote the sustainable use of natural resources and strengthen the resilience of European agri-food systems. As a consequence, new plant protection products, such as biostimulants, have been proposed as alternatives to agrochemicals. Their application in agroecosystems could potentially open new scenarios regarding the microbiota. In particular, the vineyard microbiota and the microbiota on the grape surface can be affected by biostimulants and lead to different wine features. The aim of this work was to assess the occurrence of a possible variation in the mycobiota due to the biostimulant application. Therefore, our attention has been focused on the yeast community of grape bunches from vines subjected to the phytostimulant BION^®50WG treatment. This work was carried out in the CREA-VE experimental vineyard of Vitis vinifera cv. Barbera in Asti (Piedmont, Italy). The composition of fungal communities on grapes from three experimental conditions such as IPM (integrated pest management), IPM+BION^®50WG, and IPM+water foliar nebulization was compared by a metabarcoding approach. Our results revealed the magnitude of alpha and beta diversity, and the microbial biodiversity index and specific fungal signatures were highlighted by comparing the abundance of yeast and filamentous fungi in IPM and BION^®50WG treatments. No significant differences in the mycobiota of grapevines subjected to the three treatments were detected. Full article

Natural diversity represents an inexhaustible source of yeasts for the diversification of wines and the improvement of their properties. In this study, we analysed the genetic diversity of autochthonous Saccharomyces cerevisiae wine yeasts in the Aljarafe of Seville, one of the warmest winemaking regions of Spain. Through multiplex-PCR analysis of five microsatellite markers and RT-PCR determination of the killer genotype, we found 94 different patterns among 150 S. cerevisiae yeast strains isolated from spontaneous fermentation of grape must, thereby representing a highly diverse population. Remarkably, 92% of the isolated strains exhibited high sporulation capacity. Tetrad analysis of sporulating strains rendered a microsatellite marker’s combinatory that mimics patterns observed in the native population, suggesting that the high polymorphism of microsatellite markers found in these wild yeasts might result from sexual reproduction in their natural environment. The identification of unconventional M2/L-A-lus totivirus combinations conferring the killer phenotype also supports this suggestion. One idea behind this study is to determine to what extent the vineyards microbiota in areas with warm climates can provide useful natural yeasts to adapt fermentation processes to the needs imposed by global warming. Analysis of traits of oenological interest in regions potentially affected by global climate changes, such as growth tolerance to ethanol and to sugar stress in the analysed strains, indicated that this broad combinatorial diversity of natural S. cerevisiae yeasts provides a wide range of autochthonous strains with desirable profiles for quality winemaking in warm regions. This combinatorial diversity renders strains with diverse oenological performing abilities. Upon microvinification assays and organoleptic attests, a S. cerevisiae strain with interesting oenological properties has been identified. This result can be considered a successful outcome in industry–academia collaboration. Full article

Microbial diversity in vineyards and in grapes has generated significant scientific interest. From a biotechnological perspective, vineyard and grape biodiversity has been shown to impact soil, vine, and grape health and to determine the fermentation microbiome and the final character of wine. Thus, an understanding of the drivers that are responsible for the differences in vineyard and grape microbiota is required. The impact of soil and climate, as well as of viticultural practices in geographically delimited areas, have been reported. However, the limited scale makes the identification of generally applicable drivers of microbial biodiversity and of specific microbial fingerprints challenging. The comparison and meta-analysis of different datasets is furthermore complicated by differences in sampling and in methodology. Here we present data from a wide-ranging coordinated approach, using standardized sampling and data generation and analysis, involving four countries with different climates and viticultural traditions. The data confirm the existence of a grape core microbial consortium, but also provide evidence for country-specific microbiota and suggest the existence of a cultivar-specific microbial fingerprint for Cabernet Sauvignon grape. This study puts in evidence new insight of the grape microbial community in two continents and the importance of both location and cultivar for the definition of the grape microbiome. Full article