Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

Highlights•Current 'omics technologies are starting to be applied to wine microbiome
research.•However methods need refinement to account for the complexity of the wine …

Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´ s
chemical composition and sensorial properties. In addition, new interest has been given to …

There is an increasing concern about the postharvest loss of table grapes due to pathogenic
fungal decay. In order to identify the potential pathogenic fungi causing decay in table …

This study reports the first application of a next generation sequencing (NGS) analysis. The
analysis was designed to monitor the effect of the management of microbial resources …

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 …

European grapevine is a complex holobiont composed of two plant genomes, that of the
scion (Vitis vinifera L.) and the rootstock (Vitis spp.), and a multitude of microbial genomes …

To address a knowledge gap about the grape berry mycobiome from Washington State
vineyards, next-generation sequencing of the internal transcribed spacer region (ITS1) was …

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it
performs the malolactic fermentation (MLF). The O. oeni strains analyzed to date form four …

Saccharomyces cerevisiae, an essential player in alcoholic fermentation during
winemaking, is rarely found in intact grapes. Although grape-skin environment is unsuitable …