Periodic Reporting for period 1 - Eco2Wine (Natural microbial interactions in winemaking-associated ecosystems as a tool to foster wine innovation)
Berichtszeitraum: 2023-12-01 bis 2025-11-30
Preserve and Use Biodiversity While Promoting Sustainable Wine Production: The Eco2Wine Project
The wine industry faces growing challenges across environmental, economic, and societal dimensions. Environmental concerns include the impacts of climate change, overreliance on chemical inputs, and unsustainable resource exploitation. Economically, the sector seeks to improve profitability and maintain competitiveness, while socially, issues such as wine authenticity, health, and food safety demand attention. The project focuses on harnessing microbial diversity, a critical, yet underexplored, resource in winemaking.
Eco2Wine offers an interdisciplinary training environment that combines cutting-edge research with practical applications:
• Mapping Ecosystems (WP1): Led by the UL, this WP focuses on understanding microbial interactions within winemaking ecosystems
• Microbial Consortia (WP2): The UB leads efforts to define stable microbial communities for sustainable winemaking
• Domestication Drivers (WP3): The UMIL studies plant domestication and the development of bioprotective agents
• Fermentation Insights (WP4): The SCSIC explores microbial ecology through fermentation experiments
• Marketing Strategies (WP5): HGU develops guidelines for biodiversity conservation and marketing approaches
• Science Communication (WP6): SU leads efforts to bridge science and industry, ensuring effective knowledge dissemination
• Coordination and Dissemination (WPs 7-10): These WPs, managed by multiple institutions, ensure seamless project execution and communication
By promoting sustainable winemaking practices and reducing the industry's ecological footprint, the project aligns with European Union policies on biodiversity and climate action. Its findings will support stakeholders in adopting environmentally friendly approaches and creating wines that embody their geographic and cultural origins. The integration of social sciences and humanities ensures that consumer perceptions and market dynamics inform scientific advancements, fostering a robust dialogue between research and society.
The wine industry faces growing challenges across environmental, economic, and societal dimensions. Environmental concerns include the impacts of climate change, overreliance on chemical inputs, and unsustainable resource exploitation. Economically, the sector seeks to improve profitability and maintain competitiveness, while socially, issues such as wine authenticity, health, and food safety demand attention. The project focuses on harnessing microbial diversity, a critical, yet underexplored, resource in winemaking.
Eco2Wine offers an interdisciplinary training environment that combines cutting-edge research with practical applications:
• Mapping Ecosystems (WP1): Led by the UL, this WP focuses on understanding microbial interactions within winemaking ecosystems
• Microbial Consortia (WP2): The UB leads efforts to define stable microbial communities for sustainable winemaking
• Domestication Drivers (WP3): The UMIL studies plant domestication and the development of bioprotective agents
• Fermentation Insights (WP4): The SCSIC explores microbial ecology through fermentation experiments
• Marketing Strategies (WP5): HGU develops guidelines for biodiversity conservation and marketing approaches
• Science Communication (WP6): SU leads efforts to bridge science and industry, ensuring effective knowledge dissemination
• Coordination and Dissemination (WPs 7-10): These WPs, managed by multiple institutions, ensure seamless project execution and communication
By promoting sustainable winemaking practices and reducing the industry's ecological footprint, the project aligns with European Union policies on biodiversity and climate action. Its findings will support stakeholders in adopting environmentally friendly approaches and creating wines that embody their geographic and cultural origins. The integration of social sciences and humanities ensures that consumer perceptions and market dynamics inform scientific advancements, fostering a robust dialogue between research and society.
Microbial ecosystem mapping and conservation.
Extensive sampling campaigns were conducted across multiple wine-growing regions. Culture-dependent and -independent approaches were applied to characterise vine- and wine-associated microbial communities. Harmonised protocols for sampling, culturomics, DNA extraction, and metagenomic sequencing were established across partner institutions. These activities enabled the creation of a curated collection of wine-relevant microorganisms.
Characterisation of microbial interactions.
Controlled fermentations were performed to study non-random microbial interactions among wine-relevant yeasts. Advanced tools such as fluorescent labelling, multiparametric spectral flow cytometry, and bioreactor-based co-culture systems were implemented. Exo-metabolomic profiling enabled the identification of metabolite signatures associated with specific interaction patterns. Transcriptomic approaches were introduced to dissect molecular mechanisms underlying yeast–yeast interactions.
Development of biocontrol and bioprotection strategies.
Native yeasts and bacteria were screened for antagonistic activity against grapevine pathogens. In vitro, ex vivo, and fermentation-based assays demonstrated that selected microorganisms can significantly reduce pathogen development without impairing fermentation performance. Volatile organic compounds were identified as key contributors to antifungal activity. These results provide a scientific basis for microbial-based alternatives to chemical plant protection and wine spoilage control.
Experimental fermentation and synthetic consortia.
Reproducible synthetic yeast consortia were designed and validated under laboratory, pilot, and winery conditions. The influence of environmental parameters on microbial dynamics and fermentation outcomes was systematically evaluated, generating quantitative datasets linking community composition to fermentation performance and chemical profiles.
Methodological and integrative achievements.
Across the project, standardized experimental pipelines, analytical workflows, and data analysis strategies were developed, enabling cross-site comparability and robust data integration. The combination of omics technologies with quantitative microbiology represents a key scientific advance of the project, providing transferable tools for studying complex microbial ecosystems beyond winemaking.
Extensive sampling campaigns were conducted across multiple wine-growing regions. Culture-dependent and -independent approaches were applied to characterise vine- and wine-associated microbial communities. Harmonised protocols for sampling, culturomics, DNA extraction, and metagenomic sequencing were established across partner institutions. These activities enabled the creation of a curated collection of wine-relevant microorganisms.
Characterisation of microbial interactions.
Controlled fermentations were performed to study non-random microbial interactions among wine-relevant yeasts. Advanced tools such as fluorescent labelling, multiparametric spectral flow cytometry, and bioreactor-based co-culture systems were implemented. Exo-metabolomic profiling enabled the identification of metabolite signatures associated with specific interaction patterns. Transcriptomic approaches were introduced to dissect molecular mechanisms underlying yeast–yeast interactions.
Development of biocontrol and bioprotection strategies.
Native yeasts and bacteria were screened for antagonistic activity against grapevine pathogens. In vitro, ex vivo, and fermentation-based assays demonstrated that selected microorganisms can significantly reduce pathogen development without impairing fermentation performance. Volatile organic compounds were identified as key contributors to antifungal activity. These results provide a scientific basis for microbial-based alternatives to chemical plant protection and wine spoilage control.
Experimental fermentation and synthetic consortia.
Reproducible synthetic yeast consortia were designed and validated under laboratory, pilot, and winery conditions. The influence of environmental parameters on microbial dynamics and fermentation outcomes was systematically evaluated, generating quantitative datasets linking community composition to fermentation performance and chemical profiles.
Methodological and integrative achievements.
Across the project, standardized experimental pipelines, analytical workflows, and data analysis strategies were developed, enabling cross-site comparability and robust data integration. The combination of omics technologies with quantitative microbiology represents a key scientific advance of the project, providing transferable tools for studying complex microbial ecosystems beyond winemaking.
Results and Potential Impacts
1. Scientific and technological results
The project has generated a coherent body of scientific knowledge on the structure and dynamics of microbial ecosystems associated with winemaking-associated environments. Key results include the characterisation of microbial diversity across grapevine-related environments, the identification of non-random microbial interactions during fermentation and plant–microbe associations, and the development of an experimental and analytical workflows for studying microbial consortia.
2. Innovation potential for sustainable viticulture and winemaking.
The results demonstrate the feasibility of exploiting naturally occurring microorganisms and their interactions to improve grape and wine quality, enhance process robustness, and reduce reliance on chemical inputs. Identified microbial antagonisms and interaction-driven metabolic effects support the development of biological control and bioprotection strategies, while synthetic consortia management offer new avenues for controlled diversification of wine styles.
3. Broader environmental and socio-economic impacts.
By promoting microbial-based solutions, the project supports reduced chemical usage in vineyards and wineries, contributing to environmental protection, biodiversity preservation, and alignment with sustainability policies. The generated knowledge also strengthens the scientific basis for terroir expression and regional differentiation, potentially enhancing the economic value and cultural identity of wine products. In the longer term, the methodologies and concepts developed may be applicable to other fermented foods and agricultural systems, extending the project’s impact beyond the wine sector.
Key Needs to Ensure Further Uptake and Success
1.Further research and validation.
While the results are robust at laboratory and pilot scale, further multi-vintage, multi-site studies are needed to confirm reproducibility under diverse environmental and industrial conditions.
2.Demonstration and scale-up.
Targeted demonstration activities in commercial vineyard and winery settings are required to validate performance, reliability, and cost–benefit under real production constraints.
3. Regulatory and standardisation framework.
Clear, science-based regulatory pathways and harmonised standards are needed for the use of microbial-based biocontrol agents in viticulture.
4. Commercialisation and market access.
For results with commercial potential, support for intellectual property management, licensing strategies, and the creation of innovation pipelines with industry partners will be important.
5. Knowledge transfer and capacity building.
Effective dissemination, training, and dialogue with stakeholders remain essential.
6. Internationalisation and cross-sector relevance.
International collaboration will support validation across different climatic, regulatory, and cultural settings.
1. Scientific and technological results
The project has generated a coherent body of scientific knowledge on the structure and dynamics of microbial ecosystems associated with winemaking-associated environments. Key results include the characterisation of microbial diversity across grapevine-related environments, the identification of non-random microbial interactions during fermentation and plant–microbe associations, and the development of an experimental and analytical workflows for studying microbial consortia.
2. Innovation potential for sustainable viticulture and winemaking.
The results demonstrate the feasibility of exploiting naturally occurring microorganisms and their interactions to improve grape and wine quality, enhance process robustness, and reduce reliance on chemical inputs. Identified microbial antagonisms and interaction-driven metabolic effects support the development of biological control and bioprotection strategies, while synthetic consortia management offer new avenues for controlled diversification of wine styles.
3. Broader environmental and socio-economic impacts.
By promoting microbial-based solutions, the project supports reduced chemical usage in vineyards and wineries, contributing to environmental protection, biodiversity preservation, and alignment with sustainability policies. The generated knowledge also strengthens the scientific basis for terroir expression and regional differentiation, potentially enhancing the economic value and cultural identity of wine products. In the longer term, the methodologies and concepts developed may be applicable to other fermented foods and agricultural systems, extending the project’s impact beyond the wine sector.
Key Needs to Ensure Further Uptake and Success
1.Further research and validation.
While the results are robust at laboratory and pilot scale, further multi-vintage, multi-site studies are needed to confirm reproducibility under diverse environmental and industrial conditions.
2.Demonstration and scale-up.
Targeted demonstration activities in commercial vineyard and winery settings are required to validate performance, reliability, and cost–benefit under real production constraints.
3. Regulatory and standardisation framework.
Clear, science-based regulatory pathways and harmonised standards are needed for the use of microbial-based biocontrol agents in viticulture.
4. Commercialisation and market access.
For results with commercial potential, support for intellectual property management, licensing strategies, and the creation of innovation pipelines with industry partners will be important.
5. Knowledge transfer and capacity building.
Effective dissemination, training, and dialogue with stakeholders remain essential.
6. Internationalisation and cross-sector relevance.
International collaboration will support validation across different climatic, regulatory, and cultural settings.