"Vineyards harbor a wide variety of microorganisms that play a pivotal role in pre- and post-harvest grape quality and will contribute significantly to the final aromatic properties of wine," wrote the authors in the study published in PLOS ONE.
"Our findings could help viticulturalists and winemakers plan microharvest better, and implement better wine blending strategies to ensure consistency," said lead author Mathabatha Setati of Stellenbosch University, South Africa, in a press release.
Grapes from three farming methods were tested: organic, conventional and biodynamic. Grapes from organic and biodynamic vineyards had higher species diversity. Biodynamic agriculture is a technique involving a holistic approach to the farm emphasizing the relationship between soil, plants and animals to foster an agro-ecosystem.