Impact of winemaking technologies on polyphenolic composition and wine microbiome

Introduction This study investigates how different oenological practices, including spontaneous and inoculated alcoholic fermentation (AF), variations in malolactic fermentation (MLF) and ageing, are associated with changes in microbial diversity and polyphenolic profile of Sauvignon blanc wines. Methods Microbial composition was investigated through high-throughput DNA sequencing, while polyphenolic compounds were analysed using LC–MS together with total phenolic content through Folin–Ciocalteu