A complex consortium of yeasts is the principal responsible of wine fermentation, being
Saccharomyces cerevisiae the main driver. The use of selected yeast, beginning with …

The general interest in microbial ecology has skyrocketed over the past decade, driven by
technical advances and by the rapidly increasing appreciation of the fundamental services …

Fungi present on grape surface considerably impact grape growth and quality. However,
information of the fungal community structures and dynamics on the worldwide cash crop …

In this study, the evolution of the yeast microflora present on the berry surface, during the
ripening of Barbera grapes, was monitored. Sampling was performed in three vineyards …

The microbial terroir plays an indispensable role in the formation of regional wine
characteristics. A fundamental landscape of the fungal biogeographical patterns across …

Winemaking involves a wide diversity of microorganisms with different roles in the process.
The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid …

Vineyard provides an apt environment for growth of different types of microorganisms. The
microbial domain is greatly affected by changing climatic conditions, geographical region …

Introduction In the vineyard, yeast communities impact the ripening and fermentation of
grapes and are influenced by geographical location, climate, and soil characteristics …

Abstract Chestnut (Castanea sativa Mill.) is an economically important fruit in Asia, Europe
and America. The quality of which is greatly affected by postharvest fungal contamination. In …

Introduction The composition of the grapevine microbiome is controlled by a range of factors
all contributing to the establishment of microbial terroir. Most studies have focused on the …