respect for environmental quality, human rights, and health [7]. In recent years, this mindset has had a substantial impact on consumer decisions in the agri-food industry, including the wine sector [8]. There is a strong environmental connotation in this context given the notable increase in consumer interest in purchasing wines from sustainable production on a global scale [9; 10]. According to this trend, since 2013, organic wine consumption has doubled (976 million bottles produced) in contrast to traditional wine, which is seeing a decrease; organic wine is also currently one of the most important parts of the Italian food sector, with its 107,143 hectares of wine growing surface (+102% in 2019 vs. 2010) [11; 12]. Alcoholic fermentation (AF) and, more broadly, the biochemical or chemical transformation of must into wine are processes carried out by yeasts, which are mainly responsible for the final complex quality of wine [13]. The main two groups of oenological yeasts involved are the _Saccharomyces_ genus, particularly _Saccharomyces cerevisiae_, with a key role in must AF, and non-_Saccharomyces_ (NS) yeasts, a heterogeneous group that includes autochthonous strains, therefore related to a particular area, and which have recently been studied for their positive effects on wine fermentation [14; 15]. Currently, the increasing shift by consumers toward organic wines, perceived as more natural and healthier than traditional wines, has encouraged the bioprospecting of indigenous microorganisms (naturally occurring yeasts and bacteria) [16]. This change in consumer perception, as schematized in Figure 2, induces producers to select yeasts with distinctive technological traits. Strains of NS, therefore, can contribute to the satisfaction of customer needs by being able to: reduce production of SO2, acetaldehyde, H2S, and ethanol; control spontaneous and spoilage microbiota growth [17]; and improve the nutritional value or reduce detrimental molecule production, such as biogenic amines (BAs), mycotoxins (OTAs), and ethyl carbamate (EC) [18]. Figure 1: Production share of wine by region [source: [[https://www.fao.org/faostat/en/](https://www.fao.org/faostat/en/)]([https://www.fao.org/faostat/en/](https://www.fao.org/faostat/en/)), accessed on 18 May 2023]. Figure 2: Perception needs of current wine consumers. The use of commercial starters of _S. cerevisiae_ strains makes the production safer, simpler, and more stable from a microbiological point of view and consequently avoids economic losses at the expense of originality and typicality [19]. Nonetheless, the combination with native NS strains might boost wines with higher sensorial complexity than those produced using solely _S. cerevisiae_[20], conferring a distinctive volatile imprint of a particular geographical location, enhancing the production of healthy-value compounds, improving primary and secondary wine aromas, color stabilization, reducing ethanol content, and controlling microbial spoilage (by releasing killer toxins) [21; 22; 23; 24]. Additionally, to obtain consciousness of interactions among microorganisms, omics approaches have been successfully applied at different fermentation stages. In detail, metagenomic, proteomic, transcriptomic, and metabolomic studies are effective in revealing the most technologically useful yeasts, although several limitations, such as cost, large amounts of data, the design of experiments, a lack of complete knowledge of genes, and the quality of the samples to be analyzed, still remain [25]. According to the current scientific evidence, it becomes even clearer how important it is to investigate in depth the dynamics of the involved microbial population. In the present study, a literature survey was carried out, taking into account a fixed timeline between 2010 and 2022, using the keyword \"wine\" and searching Science Direct. In this way, 45,089 publications were found, 3206 of which related to biotechnology and applied microbiology fields.