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Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine

BiologyMicrobial DiversityFood FermentationHealth SciencesWine TastingFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologySpontaneous FermentationMicrobiologyCabernet SauvignonMicrobiomePublic HealthVolatile Components