Private Bag X1
Stellenbosch, 7602
South Africa
Stellenbosch University
Microbial diversity, Wine fermentation, Grapevine, Phenological stage, Non-Saccharomyces yeasts, Pinot noir, Microbiome
physical attributes, grapevine organs, berry diameter, infrared spectroscopy, chemometrics
Vitis vinifera, phyllosphere, carposhere, phenological stage, Chardonnay, Pinot noir, microbiome