Effects of <i>Trichoderma</i> treatments on the phenolic and sensory quality of Aglianico grapes and wine
This study highlights the potential of Trichoderma-based treatments as eco-friendly alternatives to synthetic chemicals in viticulture. Beyond disease control, Trichoderma spp. and their metabolites may positively influence grape composition and wine quality, contributing to a more sustainable viticultural model. Further research is needed to better understand their effects on grapevine physiology and metabolism. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Maria Tiziana Lisanti (ORCID: https://orcid.org/0000-0001-8553-1369)
- Luigi Moio (ORCID: https://orcid.org/0000-0003-2049-8857)
- Francesco Vinale (ORCID: https://orcid.org/0000-0002-5090-8127)
- Giada d’Errico (ORCID: https://orcid.org/0000-0002-1665-4805)
- Roberta Marra (ORCID: https://orcid.org/0000-0003-2110-7539)
- Sheridan L. Woo (ORCID: https://orcid.org/0000-0001-8611-6140)
- Nadia Lombardi (ORCID: https://orcid.org/0000-0002-9195-8470)
- Gelsomina Manganiello (ORCID: https://orcid.org/0000-0003-1502-1595)
- Angelita Gambuti (ORCID: https://orcid.org/0000-0001-9245-6635)
Institutions
- Institute for Sustainable Plant Protection (IT)
- Federico II University Hospital (IT)
- National Research Council (IT)
- University of Naples Federico II (IT)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-29
- DOI
- https://doi.org/10.1002/jsfa.70139
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00