Acid rot in grapevines is caused by a complex interaction between fungi, bacteria and insects. Fungi, especially species such as Aspergillus and Penicillium, and acetic bacteria such as *Acetobacter* and *Gluconobacter*, play a fundamental role in the decomposition of fruits. Insects, such as the vinegar fly (*Drosophila melanogaster*), facilitate the spread of the pathogen by creating wounds in the grapes, allowing the entry of these microorganisms. Fungi and bacteria feed on the sugars present in ripe grapes, causing fermentation and the release of acids that accelerate decomposition. This process generally begins in conditions of high humidity and warm temperatures, when the grapes are close to maturity, and vectors such as insects are most active.