My research focuses on a non-pathogenic, weakly fermentative, and aroma-releasing yeast called Hanseniaspora uvarum that lives on the surfaces of wine grapes. Microbiological work in the vineyard tends to prioritize vineyard diseases, while enological science typically focuses on strong fermenters like Saccharomyces cerevisiae or spoilage yeasts like Brettanomyces bruxellensis. Microbiome work in the vineyard has recently become popular due to the idea of “microbial terroir” in wine. However, little is known about the biology of H. uvarum as a predominant member of that microbial community and a true “native” vineyard yeast. My goal is to learn about H. uvarum’s interaction with wine grapes, by looking the growth of several different isolates on two different cold-hardy hybrid cultivars. The isolates will also be evaluated for growth on a range of nutrient media and in the presence of various fungicides.