The role of mycobiome in terroir and during Muscat grapes fermentation unveiled by multi-omic analysis

Puntos clave

• Fermentation influences the mycobiome, impacting flavor and aroma profiles in Muscat grapes.
• Key findings include unique metabolic pathways activated during fermentation, enhancing grape qualities.
• Multi-omic analysis integrates genomics, transcriptomics, and metabolomics to explore microbial interactions.
• Understanding the mycobiome's role highlights potential for improving wine production quality.