Triacontanol (long-chain alcohol) positively enhances the microbial ecology of berry peel in Vitis vinifera cv. ‘Glera’ yet promotes the must total soluble sugars content

Grapevine is one of the most important woody perennial crops in Italy, both in terms of cultivated area and economic income. In recent years, the identification of effective and integrated tools for plant nutrition and manipulation to improve plant health status in agriculture has become increasingly important to lead towards environmentally friendly viticulture. In this sense, plant-associated microbiota of berry carposphere structure and function significantly impact vines performance (must fermentation and final wine profile). For this, a recently developed biostimulant rich in triacontanol (TRIA) obtained from Fabaceae tissues has been tested in grapevine cv. Glera. Our study aimed to understand how TRIA application affected the fungal and prokaryotic communities, which is important for fermentation and the final wine olfactory profile. Taxonomical analysis revealed that TRIA application did not lead to significant differences in the number of species among kingdoms, therefore, not reducing the biodiversity of the grapevine carposphere. However, it did modify the ratio of certain species, such as increasing those with biocontrol effects and reducing the number of indigenous yeasts. Finally, the TRIA application resulted in a simple and cost-effective strategy to induce an earlier harvest with higher sugar content, which is important for fermentation. These results suggest the potential of using TRIA to obtain healthier grapes with cleaner sensory profiles during fermentation.