We collaborated with winegrowers across Switzerland to study the interaction of environmental conditions and vineyard management practices on the soil and berry microbiome as well as on berry quality 🤝

So early days!
But a first insight into these complex interactions between the plant host and the associated microbiome, as well as the potential underlying genetic mechanisms! 🧬

But also interesting, as variable fermentative yeasts contribute to unique wine characteristics - so this may help us further understand why different cultivars ferment and then *taste* differently 🍷

This is relevant for potential further breeding programs e.g. for increased pathogen resistance for a more sustainable viticulture 🍇

Using Microbiome-QTL mapping - as the first study in a woody, perennial! - we showed that certain genetic regions are associated with pathogenic and fermentative species. 🪢

Environmental factors are the main drivers of diversity in the berry microbiome - in a controlled setting we could show that the cultivar still has a distinct influence in recruiting bacteria and fungi! 🤩