Vegetation indices (VIs) have long been a crucial tool for monitoring plant growth and health, assessing the impact of environmental factors on vegetation, and supporting decision-making processes in agriculture and forestry. Traditionally, these mathematical formulations, leveraging the spectral response of plants to sunlight, have been instrumental in assessing vegetation health. However, emerging research suggests some unconventional applications that extend the scope of VIs. This article surveys the traditional and novel uses of VIs in various fields, including other applications such as climate change studies, disaster management, or microorganism assessment. It underscores the value of VIs, such as the normalized difference vegetation index (NDVI), or the enhanced vegetation index (EVI), in tracking climate-related shifts, mitigating the impact of disasters, assessing microbial terroir, organic production, and even aiding the wine industry. Nonetheless, despite their promise, the practical application of VIs also presents interpretational and technical challenges that need to be addressed. Hence, while the vast potential of VIs is underscored in this article, it also calls for continued technological advancements and research efforts to fully harness their benefits, ultimately aiding in the sustainable management of our environment. The objective of this review is not only to reflect on the current situation, but also to explore innovative and unconventional applications of vegetation indices. This involves anticipating the potential of this dynamic and rapidly advancing scientific tool, rather than solely following mainstream approaches.

The effects of climate change on wine include high-alcohol content, low acidity and aroma imbalance. The potential of several non-Saccharomyces wine yeasts to mitigate these effects was evaluated by sequential fermentation of Treixadura grape must. Fermentations with only Saccharomyces cerevisiae ScXG3 and a spontaneous process were used as control assays. All yeast strains were obtained from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (EVEGA), Galicia, Spain. Fermentation kinetics as well as yeast dynamics and implantation ability varied depending on inoculated yeasts. In addition, the results showed significant differences in the chemical composition of wine. Starmerella bacillaris 474 reduced the alcohol content (1.1% vol) and increased the total acidity (1.2 g L−1) and glycerol of wines. Fermentation with Lachancea thermotolerans Lt93 and Torulaspora delbrueckii Td315 also decreased the alcohol content, although to a lesser extent (0.3% and 0.7% vol, respectively); however, their effect on wine acidity was less significant. The wines also differed in their concentration of volatile compounds and sensory characteristics. Thus, wines made with Metschnikowia fructicola Mf278 and S. cerevisiae ScXG3 had higher content of esters, acetates and some acids than other wines, and were most appreciated by tasters due to their fruity character and overall impression.

Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. thermotolerans Lt93 to ferment ‘Treixadura’ and ‘Mencía’ musts and its impact on yeast population dynamics and wine characteristics. Fermentations using monocultures of L. thermotolerans Lt93 and S. cerevisiae strains, sequential inoculation and spontaneous process were performed. The dynamic of yeast population and wine composition were analyzed following standard methodology. L. thermotolerans Lt93 was unable to overgrow wild yeast population in ‘Treixadura’ white must; however, with ‘Mencía’ red must, Lt93 was the predominant yeast at the beginning of fermentation and remained at high frequency until the end. Lt93 Treixadura wines had slightly higher acidity and higher content of esters and acids than ScXG3 wines. Lt93 Mencía wines presented higher acidity (10.1 g/L) and 0.8% (v/v) lower ethanol content than Sc71B wines. The content of esters and fatty acids was 3.3 and 4.0 times lower, respectively, in Lt93 than in Sc71B Mencía wines. It was possible to increase wine acidity and modulate the chemical wine profile by using Lt93.

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas.

Aim: Organic viticulture has increased in recent decades, worldwide. Farming system influences grapes’ yeast populations and, therefore, fermentation dynamics and wine quality. This work aims to study yeast diversity on grapes and musts from organic and conventional production in different areas within Galicia (NW Spain) and to evaluate the existence of yeast geographic patterns (microbial terroir) in this region.Methods and results: During the 2015 vintage, 42 grape samples were collected from four Denominations of Origin (DOs) in Galicia. Representative cultivable yeasts from grapes and must samples were isolated and characterised at the species level in the Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL). Results were compared among DOs and between organic and conventional production. A total of 33 yeast species were identified. Organic production showed27.3% higher species richness than conventional production. Accordingly, diversity indexes (H′ and E) were higher under organic cultures compared to conventional production. The highest yeast diversity was found in Rías Baixas and Ribeira Sacra DOs. The predominant yeasts were Aureobasidium spp., Metschnikowia spp., Hanseniaspora uvarum and Cryptococcus spp., although their proportion varied depending on the farming system and location. Furthermore, important differences were observed in minor species, which appeared mainly in organic cultivation. In addition, a biogeographic pattern was found: Issatchenkia terricola and Starmerella bacillaris were isolated in Rías Baixas and Ribeira Sacra DOs, whereas Lachancea thermotolerans was ligated to Monterrei and Ribeiro DOs. ANOSIM, PERMANOVA and PCA analysis confirmed this differentiation.Conclusions: The results indicated that an organic farming system favoured yeast diversity on grapes and musts. Moreover, species distribution made it possible to establish a biogeographic pattern in the yeast population that could be associated to a particular microbial terroir and wine typicality.Significance and impact of the study: This study reports for the first time a survey on yeast diversity on grapes and musts from organic and conventional production in different areas within Galicia. The results highlighted the role of organic culture as a tool to preserve yeast richness and the existence of biogeographic patterns of yeast communities in vineyards in NW Spain, which could contribute to wine typicality of specific areas.