Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

Sumby, K. M., Caliani, N. S. and Jiranek, V. (2021) Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides. Australian Journal of Grape and Wine Research, 27 (2), 169-193. (doi:10.1111/ajgw.12479).

Record type: Review

Abstract

This review focuses on the considerable amount of research directed at defining microbial diversity in the vineyard and the subsequent contribution to uninoculated fermentations, with an emphasis on the effect of fungicide applications. From this research it is clear that there are many factors affecting diversity in the vineyard including: sprays, climate, location and grape-derived parameters. With their increasing affordability, next generation sequencing methods to measure diversity in environmental samples are now being adopted for studies of the grapevine microbiome. We bring together the results of these studies, discuss how diversity is measured and consider the potential applications of current knowledge. An in-depth analysis of how fungicides affect yeast diversity in the vineyard and the mode of action of different fungicide groups are also discussed. Finally, we report on alternative treatments to maintain vineyard health and reduce fungicide applications in the future.

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Published date: April 2021

Additional Information: Funding Information: Financial support for this work was provided by The Australian Research Council Training Centre for Innovative Wine Production (www.ARCwinecentre.org.au; IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. The University of Adelaide is a member of the Wine Innovation Cluster (http://www.thewaite.org.waite-partners/wine-innovation-cluster/). Funding Information: Financial support for this work was provided by The Australian Research Council Training Centre for Innovative Wine Production ( www.ARCwinecentre.org.au ; IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. The University of Adelaide is a member of the Wine Innovation Cluster ( http://www.thewaite.org.waite-partners/wine-innovation-cluster/ ). Publisher Copyright: © 2021 Australian Society of Viticulture and Oenology Inc.

Keywords: fungicide, grape, microbial ecology, mode of action, yeast