Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays

In this study, an amplicon metagenomic approach was used to determine the effect of repeated treatments with ozonized oleic acid on microbial community grapevine carpoplane. Differences in composition treated vineyards were compared non-treated and conventionally samples regarding prokaryotic eukaryotic microbiome at two developmental stages (BBCH 83, BBCH 87). The results showed effects both occurrence abundance microorganisms assembly. Wine-relevant genera such as Acetobacter members former genus Lactobacillus could be identified part natural microbiota. impact new viticultural treatment these organisms assessed liquid culture-based microtiter assays. Therefore, we investigated array acetic bacteria (AAB), four lactic (LAB) nine saccharomyces non-saccharomyces yeasts. Brettanomyces bruxellensis, Saccharomyces cerevisiae, Pediococcus sp. aceti revealed highest sensitivities against (LIQUENSO® Oxygenat). Culture growth significantly reduced ozonide concentration 0.25% (v/v), which corresponded a quarter vineyard. metabarcoding combination complementary vitro assays allow insights into species scale.