Microbial community and vine responses to increasing temperatures due to climate change and potential consequences for New Zealand wine styles

Abstract

Microbial communities are essential to produce quality agricultural products, with measurable effects on nutrient availability and plant disease resilience. Additionally, the wine industry is particularly dependent on microbial communities for fermentation, transforming grapes into wine, and their contribution to the quality and style of the wine produced. Given microbial communities respond to environmental changes such as temperature, could these vine and wine-associated microbial communities, and the wine styles they contribute to, be at risk of change in response to climate change?