RT editorial
T1 Editorial: Microorganisms for a sustainable viticulture and winemaking
A1 Cordero Bueso, Gustavo Adolfo
A1 Izquierdo Cañas, Pedro Miguel
A1 Suzzi, Giovanna
A2 BiomedicinaBiotecnología y Salud Pública
K1 yeasts-like fungi
K1 lactic acid bacteria
K1 mixed fermentations
K1 biotechnological and environmental applications
K1 biodiversity
AB During the last decades, wine production in most countries is based on the use of commercialyeast and lactic acid bacteria strains leading to the colonization of the wineries and vineyardsby these strains, and in the increasing use of chemical pesticides to control plant diseasesor pests management. This signifies the consequent reduction of autochthonous microbialbiodiversity. This signifies that wine styles could also become standardized, severely reducing thecompetitiveness of wines traditionally produced in the EU vs. the new wines elaborated in theemerging vine-growing areas. Moreover, the current climatic change, increasing of population,migrationmovements and economic changes need new strategies for viticulture and winemaking toensure an economically or environmentally sustainable and healthy chain of production. Diversityand natural ecosystems could serve winemaking in many different ways, not all of which are wellknown. Thus, in this context increasing attention is being paid to species isolated from local vinesor pristine environments and to their potential for stabilizing yields and reducing losses causedby plant diseases, pests and abiotic stresses and for safety and a better control of the fermentationprocesses using locally selected yeasts.
PB Frontiers Media S.A.
SN 1664-302X
YR 2018
FD 2018
LK http://hdl.handle.net/10498/33086
UL http://hdl.handle.net/10498/33086
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 15-nov-2026