The AWRI Wine Microbial Culture Collection (AWMCC) contains an extensive collection of yeast and bacteria largely associated with winemaking. The AWMCC has been created from research collections, yeast deletion libraries, and commercial or environmental isolates. Between 2017 and today, the AWMCC has nearly doubled in size. Microbial strains within the collection are available to winemakers and researchers, enabling product experimentation and differentiation. New custom collections have been developed to facilitate high throughput screening of specific microbial genera. The strains available in these high-throughput collections are listed in this data repository.