Vitiforestry management enhances soil microbial activity and microbial community diversity in soil and roots compared to conventional vineyard

In viticultural systems, agricultural intensification has often led to altered microbial diversity and functionality, resulting in degraded soil quality and resilience. This study aimed to assess, over a one-year period and at a single sampling time point, the effects of contrasting management practices, including sustainable practices such as vitiforestry, which integrates trees into vineyards, on microbial communities and soil biological functions. These effects were compared with those observed under conventional viticulture and in two additional systems: a fallow land and a farmland (managed under a crop rotation between Poaceae and Asteraceae). We analyzed microbial (bacteria, fungi, arbuscular mycorrhizal fungi) and nematode communities in both soil and root compartments, as well as enzymatic activities involved in key nutrient cycles. The vitiforestry plot exhibited higher levels of organic matter, carbon, and nitrogen, along with increased enzymatic activity, particularly for enzymes involved in phosphorus and carbon cycling. In terms of enzymatic activity and soil moisture, the vitiforestry system resembled a more stable ecosystem, such as a fallow-land. Microbial diversity was greater in this system, with distinct bacterial and fungal communities compared to those observed under conventional viticulture. Soil fungal communities were especially responsive to management practices, with higher species richness under vitiforestry. In contrast, root-associated fungal and arbuscular mycorrhizal fungal (AMF) communities were more homogeneous across management systems. These results indicate that vitiforestry improves soil biological activity and microbial diversity compared to other practices. This highlights its potential as a sustainable viticultural practice aligned with agroecological principles.