Comparative analysis of fungal and bacterial composition in natural wines and their closest pesticide-treated counterparts
Fermentation produces diverse consumables like bread, wine, beer, and cheese, with fungi playing a key role. This study sequenced bacterial and fungal DNA from 46 commercial wines, paired by vineyard proximity, harvest time, and grape variety. One in each pair was natural, while the other had pesticide treatments and microbial adjunctions. Bacteria profiles were studied using targeted sequencing of the V3-V4 region of the 16S rRNA gene.