Impact of Fungicides on the Grape Berry Microbiome and the Sensory Profile of Derived Wines. (ITS Sequences)
In this study we investigate the differences in the structure of the phyllosphere microbiome across three different vineyards, each using a different method of disease management: conventional, organic, and biodynamic. We observed how the fungal communities of the phyllosphere microbiome differ between the three vineyards, their changes throughout fermentation, and correlations between the microbial communities and the sensory profiles of the wines.