The surface of grapes lodges a complex community of yeast species responsible for spontaneous alcoholic fermentation. The study of indigenous Saccharomyces and “non-Saccharomyces” yeasts during grape must fermentation constitutes a major research area in microbial enology. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. In this updated review, we summarize relevant aspects of the microbial studies conducted on V. non-vinifera grapes and spontaneously fermenting grape musts.

葡萄的表面寄宿着一个复杂的酵母菌群落，负责自发的酒精发酵。在葡萄必须发酵过程中对本地酵母和“非酵母”酵母的研究构成了微生物学的一个主要研究领域。尽管对葡萄属葡萄的微生物群进行了详细的研究，但对于非葡萄属葡萄系生态系统（即葡萄和自发发酵的葡萄汁）中存在的酵母群落的多样性知之甚少。来自这些非酿酒葡萄生态系统的潜在具有科学和/或酶学价值的酵母菌株可能永远不会从酿酒葡萄中分离出来L.在这个最新审查，我们总结上进行微生物研究的相关方面V.非葡萄葡萄和自发发酵葡萄汁。