Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production

•Gluconobacter oxydans, Pediococcus pentosaceus, and Lactoplantibacillus plantarum were detected.•Starmerella lactis-condensi; Starmerella bacillaris were the dominant yeast species.•Esters and higher alcohols were the main compounds detected.•Aging period exerts a strong effect in the definition of “mothers” of Vino cotto.