Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

This review focuses on the considerable amount of research directed at defining microbial diversity in the vineyard and the subsequent contribution to uninoculated fermentations, with an emphasis on the effect of fungicide applications. From this research it is clear that there are many factors affecting diversity in the vineyard including: sprays, climate, location and grape‐derived parameters. With their increasing affordability, next generation sequencing methods to measure diversity in environmental samples are now being adopted for studies of the grapevine microbiome. We bring together the results of these studies, discuss how diversity is measured and consider the potential applications of current knowledge. An in‐depth analysis of how fungicides affect yeast diversity in the vineyard and the mode of action of different fungicide groups are also discussed. Finally, we report on alternative treatments to maintain vineyard health and reduce fungicide applications in the future.