italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Maturation and Oak
  • » Fungal community structure from soil to grapevine root and its interaction with black-foot disease

Fungal community structure from soil to grapevine root and its interaction with black-foot disease

M. Pilar Martínez Diz, et al. ; INGACAL-EVEGA, Galicia - Universitat Politècnica de València - ICVV, La Rioja

Fungal community structure from soil to grapevine root and its interaction with black-foot disease

The plant compartments of the grapevine provide unique niches that drive specifc microbiome associations. The majority of phyllosphere endophytes originate from the soil and migrate up to the aerial compartments through the root endosphere.

This study investigates how fungal communities differ in various habitats inside and outside of grapevine roots.

The composition of fungal communities was examined using high-throughput amplicon sequencing and Droplet Digital PCR (ddCPR) technology was used to measure changes of fungal pathogens.

Results provide information on how a grapevine shapes its microbiome and the implications for vineyard management and productivity.

The paper reproduced in this video-seminar was presented at the International Congress on Grapevine and Wine Sciences - ICGWS (Logroño, Spain, November 7-9, 2018) organized by ICVV.

Annual Subscription to Infowine: The subscription – at the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 01/26/2021
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINARIO (M. Pilar MARTINEZ DIZ; streaming 12 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,644531