Bioprotective effect of lactic acid bacteria in the vineyard and during winemaking

Abstract

Climate change reduces grape production, alters must composition and microbiota, and increases phytopathogenic fungi in vineyards and spoilage yeasts and bacteria during winemaking. Biological protection offers an alternative to excessive fungicide and SO₂ use. This study evaluated two Lactiplantibacillus plantarum strains – a commercial strain, ML Prime, and strain 181 selected by the research group – on the microbiota of a Chenin Blanc vineyard in Requena. Vines were sprayed with bacterial suspensions containing 1 × 10⁸ cells/mL, while control vines received water. Leaves and grapes were collected before treatment, immediately afterwards and 15 days later. Fungi, yeasts, lactic acid bacteria, and acetic acid bacteria were isolated on selective media, quantified and identified by 16S rRNA or ITS sequencing. On grapes, ML Prime reduced total bacteria and yeasts relative to the control but did not reduce fungi; strain 181 showed no clear protective effect. On leaves, ML Prime significantly reduced fungi, whereas strain 181 reduced total bacteria. Both L. plantarum strains therefore showed some protective activity against vineyard fungi, yeasts, and bacteria, with the commercial ML Prime strain displaying the greatest overall efficacy.

References

1. Ferrer, S. Bioprotective Effect of Lactic Acid Bacteria in the Vineyard and during Winemaking. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available soon on Infowine Premium: https://vinidea.it/es/brand/infowine/

Acknowledgements

This project was funded by the Spanish Ministry of Science and Innovation through the Knowledge Generation Programme (PID2022-1398680B-C31).