VITICULTURE / Original research article
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Grapevine endophytic yeasts: biocontrol agents or white rot supporters?

Giovanni Del Frari, Rudy Cignola, Filippo Maria Sanna, Davide Vernelli, Erica Moret, Alessandra Di Francesco
Received : 11 May 2026; Accepted : 28 July 2026; Published : 31 August 2026
DOI: https://doi.org/10.20870/oeno-one.2026.60.3.10107

Abstract

Esca is one of the most damaging grapevine trunk diseases worldwide, and it is closely associated with wood decay processes. While fungi involved in esca have been extensively studied, the role of wood-inhabiting yeasts remains largely unknown. In this study, we investigated the diversity and potential functional role of endophytic yeasts isolated from asymptomatic, necrotic, and white rot tissues of Vitis vinifera cv. Cabernet-Sauvignon and Sauvignon blanc. A total of 31 yeast strains belonging to four species (Aureobasidium pullulans, Papiliotrema terrestris, Rhodotorula glutinis, and Hanseniaspora uvarum) were identified, with white rot representing the main source of isolation. In vitro assays were used to evaluate their antagonistic activity against Fomitiporia mediterranea by dual culture, volatile and non-volatile metabolite tests and enzymatic activity modulation. Results showed a strong strain-dependent inhibition of pathogen growth. Rhodotorula glutinis and P. terrestris were the most effective yeasts, with volatile compounds causing up to 83 % mycelial pathogen growth reduction. Non-volatile metabolites also significantly inhibited fungal growth, while co-cultivation altered ligninolytic enzyme activity in F. mediterranea. Overall, our findings highlight white rot as a selective niche for antagonistic yeasts and suggest that yeast-derived volatile compounds and metabolites may limit pathogen development, with potential applications in sustainable management of grapevine trunk diseases.

Corrected version (erratum): After publication, it was identified that an incorrect version of the article had been published by the editor. The article has therefore been updated with the correct version.

You can find the corrected version here: https://oeno-one.eu/article/view/10107.

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Authors

Giovanni Del Frari

Affiliation : Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Via delle Scienze 206, 33100 Udine, Italy

Country : Italy

Biography : These authors contributed equally to the study.

Rudy Cignola

Affiliation : Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Via delle Scienze 206, 33100 Udine, Italy

Country : Italy

Biography : These authors contributed equally to the study.

Filippo Maria Sanna

Affiliation : Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Via delle Scienze 206, 33100 Udine, Italy

Country : Italy

Davide Vernelli

Affiliation : Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Via delle Scienze 206, 33100 Udine, Italy

Country : Italy

Erica Moret

Affiliation : Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Via delle Scienze 206, 33100 Udine, Italy

Country : Italy

Alessandra Di Francesco

alessandra.difrancesco@uniud.it

Affiliation : Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), University of Udine, Via delle Scienze 206, 33100 Udine, Italy

Country : Italy

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