Yeast communities from Nova Scotia vineyards before and after spontaneous fermentation

Vineyards were sampled in the Annapolis Valley, Nova Scotia and assessed by targeting the fungal ITS regions using both Illumina MiSeq and PacBio Sequal II systems to compare yeast communities on grapes before and after spontaneous fermentation. Bulk samples were provided from eight vineyards over three years (2018-2020) at time of harvest, with 1-2 years of sampling per vineyard. PacBio sequencing was included in one year (2019) of this sampling. Additional samples were taken in a fourth year (2021) comprising three within-vineyard replicates from seven of the same vineyards and an additional ninth, and were assessed by Illumina MiSeq. Only pre-fermentation musts were assessed of 2021 samples. The SEED2 software was used to process sequence data and the resulting, unedited, BLASTn tables are uploaded here. Curated spreadsheets filtered for yeasts with species cross-checked and names updated are also included. Datasets will be added as they are assessed. Results thus far show that pre-fermentation communities have a high diversity of basidiomycete yeasts, and some unconventional yeasts were found post-fermentation, such as Saccharomyces uvarum.