Table 1:

Fermentation samples used in this study

	Grape			ITS	Shotgun
Sample	variety	Vineyard; winery location	Stage of ferment	samplesa	samplesb
T1	Chardonnay	Adelaide Hills, SA; Barossa Valley, SA	At crush (100% sugar)	T1 D0
			90% residual sugar	T1 D1	T1 D1
			50% residual sugar	T1 D2
			10–20% residual sugar	T1 D3
T2	Chardonnay	Adelaide Hills, SA; Barossa Valley, SA	At crush	T2 D0
			90% sugar	T2 D1	T2 D1
			50% sugar	T2 D2
			10–20% sugar	T2 D3	T2 D3
Y1	Chardonnay	Eden Valley, SA; Barossa Valley, SA	At crush	Y1 D0
			90% sugar	Y1 D1	Y1 D1
			50% sugar	Y1 D2
			10–20% sugar	Y1 D3
Y2	Chardonnay	Eden Valley, SA; Barossa Valley, SA	At crush	Y2 D0	Y2 D1
			90% sugar	Y2 D1
			50% sugar	Y2 D2
			10–20% sugar	Y2 D3	Y2 D3
Y3	Chardonnay	Adelaide Hills, SA; Barossa Valley, SA	At crush	Y3 D0
			90% sugar	Y3 D1	Y3 D1
			50% sugar	Y3 D2
			10–20% sugar	Y3 D3	Y3 D3

^aSequencing was performed on biological triplicates (samples A, B, and C).

^bSequencing was performed on biological duplicates (samples A and B).