## 3 Results
### The Geographical Origin of Vineyards Leads to Differences in Winery Microbial Diversity  
In grape must, fungal communities from all regions were dominated by _Ascomycota_, primarily composed of the ubiquitous taxa _Dissoconium_, _Candida_, _Filobasidium_, _Colletotrichum_, _Aspergillus_, _Saccharomyces_, _Alternaria_, _Starmerella_, _Aureobasidium_, and _Hansenispora_. The relative abundances of these dominant taxa exhibited significant differences among musts from different origins (Figure 3a, \(p<0.05\)). It is worth noting that the relative abundance of _Saccharomyces_ varied among regions, ranging from 1.67% (CL) to 9.12% (WZ), while the relative abundance of _Hansenispora_ ranged from 19.64% (CL) to 42.43% (WW) (Figure 3a). The bacterial communities were dominated by _Proteobacteria_, primarily composed of the ubiquitous taxa _Tatumella_, _Gluconobacter_, _Sphingomonas_, _Acetobacter_, _Massilia_, _Methylobacterium_, _Pseudomonas_, _Fructobacillus_, _Komagateiheter_, and _Hymenobacter_, and the relative abundances of these dominant taxa exhibited significant differences among musts from different origins (Figure 3b, \(p<0.05\)). The microbial diversity of fungi and bacteria in must (\(\alpha\)-diversity, Shannon index) exhibited significant differences among regions (ANOVA; F\({}_{\mathrm{fungi}}\) = 79.155, \(p<0.01\); F\({}_{\mathrm{bacteria}}\) = 21.418, \(p<0.01\)). Compared to bacterial communities, fungal communities in the must exhibited higher diversity (Table S3). At the OTU level, PCoA was performed on fungal and bacterial communities based on Bray-Curtis distance and weighted UniFrac distances, respectively. The results showed that fungal and bacterial community samples from the must were distinctly separated among the different regions (Figure 3c,d). The first two principal coordinates (PC) axes explained 87.75% of the total variation for fungi and 98.33% for bacteria (Figure 3c,d). PERMANOVA analysis also confirmed significant differences in the microbiota of musts among regions (Fungi, R\({}^{2}\) = 0.9848, \(p=0.001\); Bacteria, R\({}^{2}\) = 0.9771, \(p=0.001\)). As wine fermentation progressed, fermentative populations, including _Saccharomyces_, continuously increased and became dominant, thereby reshaping the community diversity (Figure S4a,b) and composition (Figure S4c,d). Fungal species diversity significantly decreased with the progression of alcoholic fermentation (ANOVA; F = 49.413, \(p<0.001\)) (Figure S4a), while bacterial species diversity showed no significant change during the early to mid-stages of fermentation but significantly increased in the later stages (ANOVA; F = 13.021, \(p=0.023\)) (Figure S4b). LEfSe analysis further identified the differentially abundant taxa associated with the fermentation stages (Kruskal-Wallis test, \(\alpha<0.05\)) (Figure 4). For fungi, the LEfSe analysis revealed a total of 46 differentially abundant taxa at stage A, including _Dothideomycetes_, _Capnodiales_, and _Dothideales_; at stage B, 3 taxa exhibited significant differences in relative abundance, including _Hansenispora_ and _Saccharomyces_; at stage C, no differentially abundant taxa were identified; at stage D, 1 taxon, _Ascomycota_,showed significant differences in relative abundance; at stage E, 9 differentially abundant taxa were detected, including _Saccharomyces_, _Malsseziaceae_, and _Malssezia_ (Figure 4a). For bacteria, the LefSe analysis revealed a total of 6 differentially abundant taxa at stage A, including _Oxynphotobacteria_ and _Hymenobacter_; at stage B, no differentially abundant taxa were identified; at stage C, 4 taxa exhibited significant differences in relative abundance, including _Fructobacillus_, _Lactobacillus_, and _Leuconostocaceae_; at stage D, 3 taxa showed significant differences in relative abundance, including _Leuconstoc_ and _Microbacteriaceae_; at stage E, 8 differentially abundant taxa were detected, including _Frimicutes_, _Bacilli_, and _Weeksellaceae_ (Figure 4a).