The wine microbial consortium: a real terroir characteristic

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural practices need to be examined to decrease the levels of sugars.

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Understanding the impact of rootstocks on grapevine water relations is crucial to face climate change maintaining vineyard productivity and sustainability.

Castilla y León is the third longest region in the European Union, having more than 85.000 vineyard hectares.