The Impact of a Commercial Biostimulant on the Grape Mycobiota of Vitis vinifera cv. Barbera

Reducing the use of fungicides, insecticides, and herbicides in order to limit environmental pollution health risks for agricultural operators consumers is one goals European regulations. In fact, Commission developed a package measures (the Green Deal) promote sustainable natural resources strengthen resilience agri-food systems. As consequence, new plant protection products, such as biostimulants, have been proposed alternatives agrochemicals. Their application agroecosystems could potentially open scenarios regarding microbiota. particular, vineyard microbiota on grape surface can be affected by biostimulants lead different wine features. The aim this work was assess occurrence possible variation mycobiota due biostimulant application. Therefore, our attention has focused yeast community bunches from vines subjected phytostimulant BION®50WG treatment. This carried out CREA-VE experimental Vitis vinifera cv. Barbera Asti (Piedmont, Italy). composition fungal communities grapes three conditions IPM (integrated pest management), IPM+BION®50WG, IPM+water foliar nebulization compared metabarcoding approach. Our results revealed magnitude alpha beta diversity, microbial biodiversity index specific signatures were highlighted comparing abundance filamentous fungi treatments. No significant differences grapevines treatments detected.