terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Abstract

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation. Nine plants per treatment were used to measure physiological parameters, yield, and must quality parameters. Additionally, soil microbial communities were analyzed by sequencing soil DNA from the 16S region (bacteria) and ITS region (fungi) using BeCrop® technology. The results showed that the inoculation did not lead to increased photosynthetic rates or improved water use efficiency. There were no significant differences in terms of yield or the sugar content and acidity of the must. However, berries from the inoculated plants exhibited higher total phenolic content and anthocyanin accumulation. The fungal diversity in the inoculated treatment was greater at the beginning of summer, but this difference was not observed at harvest. Moreover, there was no significant difference in bacterial diversity between the inoculated and non-inoculated soil throughout the season. This study emphasizes the importance of evaluating mycorrhiza-based fertilizers under real field conditions. Although the results confirm that inoculation improves phenolic maturity parameters such as anthocyanin content, the potential of these inoculants to mitigate the impacts of climate change and enhance plant performance in the field requires careful evaluation of specific cultivation conditions.

Acknowledgements: This work was supported by PID2021-125575OR-C22 project funded by MCIN/ AEI /10.13039/501100011033/ and FEDER Una manera de hacer Europa.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Josefina Bota*, Arantzazu Molins, Jaume Puigserver, Arnau Miralles, 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). Carretera de Valldemossa Km 7.5, 07122 Palma, Balearic Islands, Spain.

Contact the author*

Keywords

arbuscular mycorrhizal fungi, Vitis vinifera, soil microbiome

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Read More

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Read More

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More