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.
