ITS2 of Vitis vinifera: fermented grape product
Grapes were collected at time of harvest from an organic vineyard then crushed to obtain unfiltered juice (must) which was divided into four replicates, which were then allowed to undergo spontaneous fermentation. DNA was extracted using the DNeasy UltraClean Microbial Kit. Fungi were characterized by the ITS2 region using primer pair ITS86 and ITS4 at the IMR facility at Dalhousie University.