Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. Using a standard culture-dependent strategy, we studied the population of yeast species during initial stages of spontaneous fermentation of V. labrusca L. (Isabella) grape musts. Rare non-Saccharomyces yeast species were recognized in Isabella, including Candida azymoides, Pichia cecembensis, Candida californica, Candida bentonensis, Issatchenkia hanoiensis and Candida apicola.

Fungus resistant grape varieties (FRGV or PIWI) offer many benefits such as less pesticide use or premium prices for enhanced sustainability. Still, winemakers are concerned about inferior wine quality. This study evaluates how European wine consumers assess wines made from new FRGVs in comparison to traditional V. vinifera varieties. Most of them were grown in the same vineyard. Four white (Calardis Blanc, Muscaris, Sauvignac, Cabernet Blanc) und three red (Satin Noir, Cabernet Cortis, Laurot) FRGV were compared to Riesling, Sauvignon blanc, Muskateller, Cab. Sauvignon and Merlot. For each FRGV, different styles were vinified using standardized protocols.

The METAPIWI project advances viticulture research by examining microbial communities in PIWI (fungus-resistant) grapevines compared to traditional Vitis vinifera. It investigates how these microbes influence spontaneous fermentation and the production of distinct metabolites and aromas.

Sustainable weed control with little detrimental effects on vine physiology, yield, berry quality, soil structure, health and biodiversity is a key factor in vineyard management. Few options are available to avoid herbicide utilization and minimize negative effects of frequent tillage on soil quality. The present project aims to investigate and develop different cover management strategies in a cool climate viticultural region in Switzerland. The impact of different treatments on vine, must and wine has been studied in an experimental vineyard in Changins, Switzerland for one year and will be continued over the next three years.