RESUMO
Los estudios transversales se caracterizan por la medición simultánea de la exposición y el outcome de interés. Son el diseño idóneo para estimar prevalencias, analizar la precisión diagnóstica de una prueba y validar instrumentos, para lo cual es esencial controlar los sesgos de información, selección y confusión ya sea por diseño o por análisis. Asimismo, es crucial escoger la medida de asociación idónea para cada outcome de interés, llámese el odds ratio para eventos raros y la razón de prevalencias para los eventos frecuentes. Finalmente, para su redacción y publicación se recomienda revisar las guías STROBE y STARD
Cross-sectional studies are characterized by the simultaneous measurement of exposure and the outcome of interest. They are the ideal design to estimate prevalence, analyze the diagnostic accuracy of a test and validate instruments, for which it is essential to control information bias, selection, and confusion either by design or by analysis. It is also crucial to choose the appropriate association measure for each outcome of interest, call the odds ratio for rare events, and the prevalence ratio for frequent events. Finally, for its writing and publication, it is recommended to review the STROBE and STARD guidelines
RESUMO
This study was aimed to measure the impact of the application of a bio-fungicide against Botrytis cinerea on the microbiota involved in the alcoholic fermentation (AF) of Tempranillo Rioja wines. For this purpose, a bio-fungicide composed of the biological control bacterium Bacillus subtilis QST713 was applied to the vineyard. The microbial diversity was analyzed from grape biofilm to wine. Impact on microbial diversity was measured employing indexes assessed with the software PAST 3.10 P.D. Results were compared to non-treated samples and to samples treated with a chemical fungicide mainly composed by fenhexamid. Overall, the impact of the biological-fungicide (bio-fungicide) on the microbial diversity assessed for grape biofilm and for musts was not remarkable. Neither of the tested fungicides enhanced the growth of any species or acted against the development of any microbial groups. The bio-fungicide had no significant impact on the wine microbiota whereas the chemical fungicide caused a reduction of microbial community richness and diversity. Although environmental threats might generate a detriment of the microbial species richness, in this study the tested bio-fungicide did not modify the structure of the microbial community. Indeed, some of the Bacillus applied at the grape surface, were detected at the end of the AF showing its resilience to the harsh environment of the winemaking; in contrast, its impact on wine quality during aging is yet unknown.
