ArticleApplied and environmental microbiology2025
A tale of two vineyards: parsing site-specific differences in bacterial and fungal communities of wine grapes from proximal vineyards and their changes during processing in a single winery.
Article in Applied and environmental microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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.
The trial behind it
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Who cites it
6 citing papers in PubMed.
- Article
- Microbial terroir in winegrowing: revisiting the role of microbial biogeography in terroir expression.Applied and environmental microbiology · 2026Review
- Grape expectations: disentangling environmental drivers of microbiome establishment in winegrowing ecosystems.NPJ biofilms and microbiomes · 2026Article
- Uncorking wine yeast genomics from grape to glass.FEMS yeast research · 2026Review
- Spatial heterogeneity and microbial terroir: balancing dispersal limitation and cultivar as drivers of microbial diversity in viticulture.ISME communications · 2026Article
- The genetic basis of microbiome recruitment in grapevine and its association with fermentative and pathogenic taxa.The New phytologist · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Wine is a microbial product, naturally transformed through fermentation by a consortium of fungi and bacteria that originate from the vineyard and the cellar, in addition to any microorganisms that are intentionally inoculated. Previous work has shown that grapevine-associated microbiota follow distinct biogeographic patterns, associated with climate and soil properties, and that even neighboring vineyards can harbor distinct microbial communities, but it is unclear whether these differences persist when controlling for variations in farming practices, cultivar, and climate and whether site-specific microbial profiles change during processing in the winery. Here, we investigated the bacterial and fungal microbiota of fruits pre- and post-harvest from two neighboring vineyards planted to a single variety, geographically close to one another, and farmed the same way and then processed in a single winery. These communities underwent subtle changes during processing, yet retained distinct site-specific signatures, indicating the partial contribution of the winery environment to the microbiota of grape must and juice pre-fermentation. We also profiled the microbiota of key microbial sources in the winery environment, including fruit flies (
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Registered trials
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