Microbial Communities in Wild and Cultivated Vineyards: Insights into the Native Microbiota Relevant to Fermentation Processes

The microbial diversity associated with grapevines plays a crucial role in shaping fermentation outcomes and wine characteristics. In this study, we explored the microbiota of three contrasting vineyard types: a wild Vitis vinifera subsp. sylvestris population and two cultivated V. vinifera subsp. vinifera vineyards under organic and conventional management. Microbial isolates were obtained using culture-dependent methods, followed by DNA extraction and taxonomic identification through PCR amplification of 16S rDNA and ITS regions. The distribution of bacterial and fungal phyla varied notably across vineyard types, reflecting the influence of both anthropogenic practices and the natural environment. Wild vines exhibited distinct microbial profiles, often absent or underrepresented in cultivated systems. These results underscore the value of native microbiota as reservoirs of microbial diversity with potential relevance for spontaneous fermentation processes. By characterizing cultivable microbial communities in diverse viticultural settings, this study contributes to a better understanding of the ecological and oenological roles of vineyard-associated microorganisms, aligning with the goals of the 1st International Online Conference on Fermentation.