Microbiota of Grapes: Positive and Negative Role on Wine Quality

Abstract

Describing new oenological impacts of yeasts and bacteria belonging to the four main categories non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbesare welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.