ReviewFrontiers in microbiology2019
From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine.
Review in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 55 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
55 citing papers in PubMed.
- Community assembly and aroma contribution ofFood chemistry: X · 2026Article
- Fermentation quality and microbial communities of mixed silage from Pennisetum glaucum × purpureum and Rosa roxburghii residue.BMC microbiology · 2026Article
- Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.Journal of the science of food and agriculture · 2026Article
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Microbial Omics Analysis for Multispecies Symbioses in Staple and Traditional Fermented Foods.Methods in molecular biology (Clifton, N.J.) · 2026Article
- Trace metal ions are strongly associated with the structural variation in vineyard soil microbial communities along altitude gradients.Frontiers in microbiology · 2026Article
- How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.Sustainable microbiology · 2026Article
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Characterization of strictly lytic phages infectingMicrobiology spectrum · 2025Article
- Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study.Microorganisms · 2025Article
- Isolation of indigenous Saccharomyces cerevisiae strains isolated of fermented must from wine grapes in a tropical semiarid region of Brazil.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- The Vineyard Microbiome: How Climate and the Main Edaphic Factors Shape Microbial Communities.Microorganisms · 2025Review
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- The Fungal Microbiome in the Vineyard Ecosystem Plays a Key Role in Shaping the Regional Characteristics of Wine.Foods (Basel, Switzerland) · 2025Article
- A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation.Foods (Basel, Switzerland) · 2025Article
- Microbiome and Microbiota Within Wineries: A Review.Microorganisms · 2025Review
- The legacy of endophytes for the formation of bioactive agents, pigments, biofertilizers, nanoparticles and bioremediation of environment.World journal of microbiology & biotechnology · 2025Review
- Comparative analysis of grape berry microbiota uncovers sour rot associates from a Maryland vineyard.PloS one · 2025Article
- Subregional pedoclimatic conditions with contrasted UV-radiation shape host-microbiome and metabolome phenotypes in the grape berry.Food chemistry: X · 2025Article
- Correlation analysis between quality characteristics and rhizosphere microorganisms of different wine grape varieties during their ripening phase.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wine production is a complex process from the vineyard to the winery. On this journey, microbes play a decisive role. From the environment where the vines grow, encompassing soil, topography, weather and climate through to management practices in vineyards, the microbes present can potentially change the composition of wine. Introduction of grapes into the winery and the start of winemaking processes modify microbial communities further. Recent advances in next-generation sequencing (NGS) technology have progressed our understanding of microbial communities associated with grapes and fermentations. We now have a finer appreciation of microbial diversity across wine producing regions to begin to understand how diversity can contribute to wine quality and style characteristics. In this review, we highlight literature surrounding wine-related microorganisms and how these affect factors interact with and shape microbial communities and contribute to wine quality. By discussing the geography, climate and soil of environments and viticulture and winemaking practices, we claim microbial biogeography as a new perspective to impact wine quality and regionality. Depending on geospatial scales, habitats, and taxa, the microbial community respond to local conditions. We discuss the effect of a changing climate on local conditions and how this may alter microbial diversity and thus wine style. With increasing understanding of microbial diversity and their effects on wine fermentation, wine production can be optimised with enhancing the expression of regional characteristics by understanding and managing the microbes present.
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