Temperature Requirements Can Affect the Microbial Composition Causing Sour Rot in Grapes.

ABSTRACT: Sour rot (SR) is a late-season non-Botrytis rot affecting grapevines, resulting from a complex interplay of microorganisms, including non-Saccharomyces yeasts and acetic acid bacteria. Nonmicrobial factors contributing to disease development encompass vectors (e.g., Drosophila spp.), the presence of wounds or microcracks on grape berry surfaces, and environmental conditions during berry ripening. The microbial complexes within SR-affected grapes exhibit variability among different bioclimates and seasons, with certain microorganisms predominating under specific conditions. This study examined the influence of environmental conditions on the microbiome composition associated with SR-affected grape bunches, utilising data from 41 locations across three distinct Italian bioclimates. We select

SUBMITTER: Brischetto C 

PROVIDER: S-EPMC11772317 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature