Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity.

Rocío Escribano-Viana,Lucía González-Arenzana,Rosa López,Isabel López-Alfaro,Pilar Santamaría,Ana R Gutiérrez

doi:10.3389/fmicb.2018.00059

Rocío Escribano-Viana, Lucía González-Arenzana + Show 4 more

Open Access

https://doi.org/10.3389/fmicb.2018.00059

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Abstract

This study was aimed to measure the impact of the application of a bio-fungicide against Botrytis cinerea on the microbiota involved in the alcoholic fermentation (AF) of Tempranillo Rioja wines. For this purpose, a bio-fungicide composed of the biological control bacterium Bacillus subtilis QST713 was applied to the vineyard. The microbial diversity was analyzed from grape biofilm to wine. Impact on microbial diversity was measured employing indexes assessed with the software PAST 3.10 P.D. Results were compared to non-treated samples and to samples treated with a chemical fungicide mainly composed by fenhexamid. Overall, the impact of the biological-fungicide (bio-fungicide) on the microbial diversity assessed for grape biofilm and for musts was not remarkable. Neither of the tested fungicides enhanced the growth of any species or acted against the development of any microbial groups. The bio-fungicide had no significant impact on the wine microbiota whereas the chemical fungicide caused a reduction of microbial community richness and diversity. Although environmental threats might generate a detriment of the microbial species richness, in this study the tested bio-fungicide did not modify the structure of the microbial community. Indeed, some of the Bacillus applied at the grape surface, were detected at the end of the AF showing its resilience to the harsh environment of the winemaking; in contrast, its impact on wine quality during aging is yet unknown.

Highlights

Referred to as the “gray mold”, Botrytis cinerea is a necrotrophic pathogen able to rot grapes that negatively affects must and wine organoleptic quality (Cantoral et al, 2011).Most grape growers have been fighting against this mould using chemical fungicides
The application of the bio-fungicide in the grapevine caused an increase in viable microbial community growing on the MRS culture media in grape surface; in contrast, it did not affect significantly the microbial alpha diversity of the grape biofilm
Some of the Bacillus applied with the bio-fungicide were detected at must stage, and the microbial alpha diversity of this sample was more similar to the determined for control than the determined for must from grapes treated with the chemical fungicide

Summary

Introduction

Referred to as the “gray mold”, Botrytis cinerea is a necrotrophic pathogen able to rot grapes that negatively affects must and wine organoleptic quality (Cantoral et al, 2011).Most grape growers have been fighting against this mould using chemical fungicides. Viticulture is one of the most pesticide consuming crops in spite of its low production rates, what is linked to the sudden resistance that some mould develop to chemical fungicides (Provost and Pedneault, 2016). This situation has encouraged the almost urgent seeking of alternative control tools (Garrido et al, 2017). Some limits in their use Microbial Effects of Fungicides on crops have been established (Provost and Pedneault, 2016) For this reason, copper free chemical fungicides, which are thought to be harmless to the environment, are currently being commercialized. This trend has been extended to oenological industry, what has meant an advance in researching new bio-products to be employed in grapevines as a biocontrol strategy

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