Bacterioses in the vine are caused by several species of phytopathogenic bacteria that enter the plant tissue through wounds, stomata or areas of active growth. These bacteria usually survive in the soil, in plant residues or on the surface of plants, remaining dormant until environmental conditions favor their activation. Once inside the plant, the bacteria multiply rapidly, invading the vascular or parenchymatic tissues, depending on the species, which allows them to spread throughout the organism. The bacteria secrete toxins and enzymes that degrade cell walls and obstruct the flow of nutrients and water, weakening the vine and causing various stress symptoms. These bacteria can also form protective biofilms, which gives them some resistance to phytosanitary treatments and adverse environmental conditions. As conditions change, bacteria can spread to other plants, maintaining a constant source of infection in the vineyard.