Microorganisms for a Sustainable Viticulture and WinemakingSubmit Manuscript on this topic
Wine production in most countries is based on the use of commercial yeast and bacteria strains leading to the colonisation of the wineries and vineyards by these strains with the consequent reduction of autochthonous biodiversity. This also implies that wine styles could also become standardised. Thus, vineyard could be an important source of native yeasts and bacteria of oenological interest. A better knowledge about the functional role of biodiversity in the vineyard and wine ecosystems is required. In particular, the spatial and temporal interactions between native microorganisms such as yeasts and bacteria and natural enemies of pests (fungal infestation) and climate and management factors (such as the irrigation systems, temperature, perennial cover crops, use of agrochemicals, harvesting practices or fermentation performance).
This Research Topic aims to provide new works and recent advances to examine synergies and trade-offs between native microorganisms, the natural control of pests and other ecosystem services for viticulture and winemaking production and environmental objectives.