Taxonomic and Functional Characterization of the Microbial Community During Spontaneous <i>in vitro</i> Fermentation of Riesling Must.

Additionally, a decreasing trend in percentage of recruitment of all bacterial genomic bins was observed together with the increase in alcohol level in vineyard 4.

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Although there is an increasing trend to apply HTS tools to study wine microbiology, with few exceptions these have been amplicon-based “metabarcoding” approaches that enable community profiling (e.g., as varied by geography, regions, Botrytis ) as reviewed extensively by Belda et al.

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