@misc{10498/33086,
year = {2018},
url = {http://hdl.handle.net/10498/33086},
abstract = {During the last decades, wine production in most countries is based on the use of commercial
yeast and lactic acid bacteria strains leading to the colonization of the wineries and vineyards
by these strains, and in the increasing use of chemical pesticides to control plant diseases
or pests management. This signifies the consequent reduction of autochthonous microbial
biodiversity. This signifies that wine styles could also become standardized, severely reducing the
competitiveness of wines traditionally produced in the EU vs. the new wines elaborated in the
emerging vine-growing areas. Moreover, the current climatic change, increasing of population,
migrationmovements and economic changes need new strategies for viticulture and winemaking to
ensure an economically or environmentally sustainable and healthy chain of production. Diversity
and natural ecosystems could serve winemaking in many different ways, not all of which are well
known. Thus, in this context increasing attention is being paid to species isolated from local vines
or pristine environments and to their potential for stabilizing yields and reducing losses caused
by plant diseases, pests and abiotic stresses and for safety and a better control of the fermentation
processes using locally selected yeasts.},
publisher = {Frontiers Media S.A.},
keywords = {yeasts-like fungi},
keywords = {lactic acid bacteria},
keywords = {mixed fermentations},
keywords = {biotechnological and environmental applications},
keywords = {biodiversity},
title = {Editorial: Microorganisms for a sustainable viticulture and winemaking},
doi = {10.3389/fmicb.2018.02650},
author = {Cordero Bueso, Gustavo Adolfo and Izquierdo Cañas, Pedro Miguel and Suzzi, Giovanna},
}