Microorganisms - microbes - are living beings that are at the base of the vast majority of biological and chemical processes in nature. Wine, as a living food, arises from the activity of bacteria, fungi and yeasts that are part of the microbial community established in grapes and that sometimes ends up being implanted in the cellar facilities. In this way, the diversity and richness of microbial species that are part of the fermentation process will determine the sensorial complexity of the wines.
Thus, the development of spontaneous fermentations, which favor a gradual and complex development of the native microbial communities allows the production of unique wines with typical and reflective of their regional, local or farm origin. In this context, the work of the winegrower must be committed to the conservation of a reasonable biodiversity in the field, always striving for the best health of the vineyard and soils.
Likewise, the oenologist must act with knowledge and responsibility to manage the role of these microorganisms in the processes in the cellar, avoiding the appearance of serious deviations in the quality of the wines, but always looking for authenticity in the sensorial profile Of the wines, inherently inherent in the process.