Microbiota of wine samples from the Agiorgitiko cv.. The microbiota of the Greek Agiorgitiko cv. during alcoholic fermentation using different starter cultures

The use of metataxonomics to evaluate five different combinations of yeast starters, previously isolated from spontaneous alcoholic fermentation of the same grape variety (Agiorgitiko cv.), for their oenological potential in terms of fermentation predominance and capacity as well as aromatic contribution to Agiorgitiko wine production.