Samples of spontaneous fermentation of Cabernet Sauvignon wines

The grapevine harbours complex and diverse microbiota, such as bacteria, filamentous fungi, and yeasts. Grapevineassociated microbiota can be transferred to the grape must/juice and have an influence on wine composition, aroma, flavour, and quality. We aimed to investigate the distribution patterns of the fungal communities, the dynamics of the fermentation processes. Using culture-independent sequencing to characterise fungal communities, we disentangled the influences of geographic origin and spontaneous fermentation stage on the diversity, structure, and composition of the fungal communities.