High-sugar driven microbial dynamics in spontaneous fermentations of Lebanese cooked wines

Traditional Lebanese cooked wines are produced by boiling grapes to concentrate it, creating an extreme environment marked by high sugar levels where fermentation occurs spontaneously. This study investigated the microbial dynamics and chemical changes occurring in seven fermentations of cooked must from four wineries. This is the supplementary material related for this paper which is submitted to International Journal of Food Microbiology.