Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Petronela Anca ONACHE, Andreea Elena MANOLESCU, Dorin Ioan SUMEDREA, Andrei TĂNASE, Stan BONTEA
A study was conducted in 2023-2024 on the local yeast microflora in the Ștefanesti wine center. Investigations led to the isolation of yeasts belonging to the families Saccharomycetaceae, Saccharomycodaceae, Sporidiobolaceae, and Metschnikowiaceae, including genera such as Saccharomyces and Metschnikowia, among others, morphologically characterized at the strain level. These were used to reproduce natural fermentation conditions in a controlled manner and to provide the possibility of studying the oenological parameters of wine. Yeast strains isolated from the native microbiome are the basis for the implementation of new biotechnologies in winemaking. The fermentation potential of native strains by inoculation in monoculture was studied. The results obtained confirm that native yeast strains can be a possible basic source for wine biotechnology. Ten types of native yeasts useful for wine production were selected and isolated, among which the following yeast strains stood out with useful characteristics for fermentation: 12St_G and 15St_F.
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