(ENN) - Wine gets it flavor from the grape itself, the climate of which the grapes are grown, and the winemaking process- so vineyard management is a crucial part in contributing to the final aromatic properties of a wine. With this, researchers are finding that a wide variety of microorganisms are also contributing to pre- and post-harvest grape quality and will essentially influence the final taste of a wine. Researchers at Stellenbosch University in South Africa investigated the spatial distribution of microbial communities within vineyards of different farming systems- organic, traditional, and biodynamic. The data demonstrate that farming systems have a significant impact on fungal diversity but more importantly that there is significant species heterogeneity between samples in the same vineyard. "In the wine industry, the fungal communities on grapes are especially important. The microbial species present on the berry may contribute to the fermentation process, and therefore the aromatic properties of the resulting wine", the authors explain.