A diverse, complex, and poorly characterised community of microorganisms lies at the heart of the wine – an industry worth over €220 billion globally. These microorganisms play key roles at all stages of the viniculture and vinification processes. Given this importance, an improved understanding of the microbial community and its interplay will have significant effects on the wine industry.
To exploit the power of 'Next Generation' DNA sequencing approaches for the benefit of the wine industry, we have initiated MICROWINE, a 15 ESR Marie Curie Actions European Training Network.
*** Article about the MicroWine project ***