terclim by ICS banner
IVES 9 IVES Conference Series 9 Effect of one-year cover crop and arbuscular mycorrhiza inocululation in the microbial soil community of a vineyard

Effect of one-year cover crop and arbuscular mycorrhiza inocululation in the microbial soil community of a vineyard

Abstract

The microbial composition of the soil is an important factor to consider in viticulture, since its influence on the “terroir” and on the organoleptic properties of the wine have been demonstrated. Different agronomic techniques have the potential to modify the composition and functionality of the soil microbial community. Maintaining green covers is known to increase soil microbial diversity. The direct application of inoculum of beneficial microorganisms to the soil has also been used to increase their abundance. However, the environmental conditions of each site seem to have a determining weight in the result of these practices. In this study, we compared the effect on the microbial community of a cover crop with legumes in autumn and the inoculation of grapevines with commercial inoculum bases on Rhizophagus irregularis and Funeliformis mosseae in the previous spring. The study has been carried out in a vineyard in Binissalem, Mallorca, Spain. After applying the treatments, we will analyze the soil microbial communities using the data obtained from Illumina amplification of soil DNA from the 16S and ITS regions to analyze bacteria and fungi community, respectively. In addition, we will record the physicochemical characteristics of the soil at each sampling point. The result showed that agronomic management, in the short term, has less influence than soil characteristics on the composition of the soil microbiome. With these results, we can conclude that in a vineyard, agricultural techniques should focus on improving the characteristics of the soil to improve the biodiversity of the soil microbiota.

DOI:

Publication date: May 31, 2022

Issue: Terclim 2022

Type: Poster

Authors

Arantxa Molins, Miquel Àngel Ribas, Josefina Bota and Elena Baraza

Research Group on Plant Biology under Mediterranean Conditions, Departament de Biologia, Universitat de les Illes Balears (UIB) – Agro-Environmental and Water Economics Institute (INAGEA). Palma, Spain

Contact the author

Keywords

agronomic management, high throughtput sequencing, microbial community, soil microbiome, Vitis vinifera

Tags

IVES Conference Series | Terclim 2022

Citation

Related articles…

Decline of new vineyards in Southern Spain

In-season vineyard pest management relies on proper timing, selection, and application of products. Most of the research on pest management tends to focus on the influence of regional conditions on these aspects, with an emphasis on product timing and efficacy evaluation. One aspect that is not fully vetted in various vineyard regions is application (sprayer) technology. The purpose of this study was to determine the influence of regional conditions on sprayer performance in commercial wine grape vineyards in eastern Washington.

Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).

Tokaj zonation, traditions and future prospects

La superficie actuelle de l’ensemble des vignobles est de 5.293 ha qui est repartie dans 27 communes (données officielles du Conseil National des Communes de montagnes).

Impact of elemental sulfur (S0) residues in Sauvignon blanc juice on the formation of the varietal thiols 3-mercapto hexanol and 3-mercaptohexyl acetate

Elemental sulfur is a fungicide used by grape growers to control the development of powdery mildew, caused by the fungus Erysiphe necator. This compound is effective, cheap and has a low toxicity with no withholding period recommended. However, high levels of S0 residues in the harvested grapes can lead to the formation of reductive sulfur compounds that can impart taints and faults to the wine. Hydrogen sulphide (H2S) is a very volatile and unpleasant sulfur compound which formation is connected to high residues of S0 in juice (10 – 100 mg/L).

Illuminating vineyard management: Elevating operational efficiency through advanced sensing and data analytics

In this video recording of the IVES science meeting 2024, Luca Brillante (California State University, Fresno, USA) speaks about vineyard management, advanced sensing and data analytics. This presentation is based on an original article accessible for free on OENO One.