Changes in sour rotten grape berry microbiota during ripening and wine fermentation

► Grape damage is the main driving force altering berry microbiota. ► Rotting process induced deep changes on yeasts and acetic acid bacteria populations. ► Zygoascus hellenicus and Issatchenkia spp. may be regarded as markers of sour rot. ► Acetobacter orleaniensis and A. syzygii were only recovered from sour rotten grapes.