## 1 Introduction  
As reviewed by [PERSON] et al. [1] the Wine Microbial Consortium (WMC) is mainly composed of different microorganisms belonging to _Saccharomyces_ spp., Non-_Saccharomyces_ Yeasts (NSY), Lactic Acid Bacteria (LAB) Species, Acetic Acid Bacteria (AAB) species, _Bacillus_ spp., and filamentous fungi, all microbes with diverse origins, occurrences, and paths of diffusion from the field to the winery [2]. In particular, _Saccharomyces_ spp., NSY, and LAB are considered pro-technological microbes in oncology and play a pivotal role in the production of high-quality wines [3]. To a different extent, microbial diversity within these three classes contributes to shaping sensory characteristics and the safety of wine [4; 5]. In fact, _Saccharomyces_ spp., NSY, and LAB are present in spontaneous wine microbial consortia and used as starter cultures in oenology [6; 7]. _Saccharomyces_ spp. play the key role in Alcoholic Fermentation (AF), determining wine production and shaping wine quality crucially [8; 9]. The positive effect of non-_Saccharomyces_ yeasts can be dual. On the one side, NSY can be relevant for specific pro-technological applications [10; 11; 12; 13; 14]. On the other, they produce a variety of volatile compounds and extracellular enzymes with an important impact on the sensorial profile of wine [15; 16]. These yeasts prevail at the beginning of the vinicification process and are quickly replaced by _S. cerevisiae_, which completes AF, in reason of the different tolerance to peculiar wine stressors, such as ethanol and SO\({}_{2}\). Concerning the role of LAB in the microbial wine-associated ecosystem, specific malcolate bacteria concerns modulate both microbial stability and sensorial quality of wine [17; 18]. They consume residual nutrients and synthesize inhibitory compounds, contrasting the growth of undesired microbes [19]. LAB can produce volatile secondary metabolites with a positive impact on wine's chemical composition and aroma [4; 20]. Irrelevant, positive, and negative interactions can influence the growth and/or the metabolic activity of the species composing the WMC, affecting the evolution of microbial resources during fermentation and wine quality [1; 21]. The WMC interactions include direct (cell-cell contact, quorum sensing, predation, parasitism, symbiosis, and inhibition) and indirect (neutralism, mutualism, commensalism, amensalism, and competition) interactions [22]. Several studies delve into the principal interactions among the main categories belonging to the wine microbial consortium: yeast-yeast (_Saccharomyces_ spp.-_Saccharomyces_ spp.-_Saccharomyces_ spp.-_Saccharomyces_ spp.-_Saccharomyces_ spp.-_Saccharomyces_ spp.-_Saccharomyces_ spp.-_Saccharomyces_ spp.-LAB [32; 28; 29]), yeast-bacteria (NSF-LAB [30; 28; 29]; _Saccharomyces_ spp.-LAB [31]), bacteria-yeast (LAB-NSY [32; 33]; LAB-_Saccharomyces_ spp. [34]), bacteria-bacteria (LAB-LAB [35]). The heterogeneity, oenological significance, and the temporary succession of the different microbial categories contribute to must/wine microbiota, making this system an interesting model to study microbial interactions. In the last years, different methods and substrates have been used to test the relationships among microorganisms of enological interest. Generally, their evaluation is performed on plates [36; 37; 38], through co-/sequential inoculation in culture medium [39; 40], synthetic [41], and commercial [36; 42; 43] grape juice/must or wine. In this context, the present work aims to verify, using an integrated plate assays methodological approach, the occurrence and the extent of interactions among all the possible combinations of non-_Saccharomyces_, _Saccharomyces_, and lactic acid bacteria isolated from spontaneous fermentations, used as oenological starter cultures, or from public collections. Interactions among yeasts and bacteria affect the wine quality, but only limited information on these phenomena is reported in the scientific literature [44].