# Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results
###### Abstract  
Microorganisms play a crucial role in addressing the challenges related to the increasing detrimental effects of intensive agriculture in vineyards by contributing to various aspects, from maintaining soil health and vine vitality to influencing fermentation and the overall wine features. Among microorganisms, mycorrhizal fungi are widely distributed in both natural and agricultural ecosystems, and their mutually beneficial relationship with most terrestrial plants provides valuable ecological benefits. Nowadays, the wine industry is increasingly moving toward the production of organic wines, highlighting the need for novel and healthier strategies that prioritize both the consumer well-being and the quality of the final wine product. Following our previous study in collaboration with the Bioma SA Company (Quartino, Switzerland), the investigation was continued by extending the organic practice to the cultivation. The present work, indeed, aimed to evaluate the influence of the treatment with mycorrhizal fungi on the metabolism of \"Sangoivese\" grapevines. In particular, the chemical parameters, including alcohol content, pH, acidity, phenolic composition, and sulfur dioxide, were assessed on the must, while the analysis of the volatile emission was conducted both on whole and pressed grapes, on must, as well as on the grape skins. To the best of our knowledge, this is the first study investigating the mycorrhizal fungi association effect on the quality of \"Sangoivese\" grapes and, further, its effect on the VOCs emission. S 2024 13 3168 10.3390 10.  
when tasting a wine, such as aroma, acidity, and color, are linked to the region where the physical-chemical, biological, and cultural interactions occur within the vineyard: this is commonly known as _terroir_[8; 9; 10]. In the concept of _terroir_, the microbial interactions are also of the utmost importance. In coming decades, the agricultural sector will face significant challenges in meeting the food demands of a growing global population. However, intensive agricultural practices that rely on mineral fertilizers, agrochemicals, and water will continue to have detrimental effects on biodiversity and ecosystems [11]. Microorganisms play a crucial role in addressing these challenges by contributing to various aspects of agriculture, from maintaining soil health and vine vitality to influencing fermentation and sensory characteristics of wine. Among microorganisms, mycorrhizal fungi are widely distributed in both natural and agricultural ecosystems, and their mutually beneficial relationship with most terrestrial plants provides valuable ecological benefits. Their association with plant roots induces changes in plant physiology, improving both nutrient uptake and the efficient use of natural soil resources, and meanwhile, it increases tolerance to biotic and abiotic factors. Mycorrhizal fungi are often responsible for altering the plant secondary metabolism, which explains the increasing interest they have attracted, and therefore, they may represent important biotechnological tools for the sustainable production of safe and healthy plant-based foods [12]. Indeed, besides being involved in the enhancement of plant product quality [13], these microorganisms could also be implicated in modifying the emission of volatile organic compounds (VCCs), important molecules responsible for the communication of plants with the surrounding environment and that play a role in many ecological networks [14]. Grapevines commonly form associations with mycorrhizal fungi under typical field conditions, leading to positive effects on plant performance associated with increased growth rates and enhanced tolerance to drought [15]. Grapevine is an important perennial crop cultivated worldwide, mainly in Mediterranean regions, of which Italy is one of the five major producers [16].