Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Viruses of Wine-Associated Yeast and Bacteria -- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine -- Primary, Secondary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Microbial Enzymes: Relevance for Winemaking -- Laccases of Botrytis cinerea -- Polyphenol Oxidases from Wine Grapes -- Stimulating and Inhibitory Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Molecular Biology and Regulation -- Genomic evolution and adaptation to wine of Oenococcus oeni -- The Genome of Acetic Acid Bacteria -- Plasmids from Wine-Related Lactic Acid Bacteria -- Modern Methods -- Molecular Methods for Identification of Wine Microorganisms and Yeast Development -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures -- Application of Microbial Enzymes during Wine Making -- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.