Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 2
Written by Natalia VLADEI, Ecaterina COVACI, Alexandra ARSENI, Valeria DAMASCHIN
The diversity of the yeast microflora significantly contributes to the chemical and sensorial characteristics of wine. Lately, the significance of microbiome of grape berries of different geographical origin and varieties, winemaking practices and climatic conditions has led to the suggestion of the microbial terroir. Under micro winery conditions were studied indigenous flora of Cabernet Sauvignon and Merlot grapes from “Ștefan Vodă” PGI. This study is reflecting that the dynamics of the alcoholic fermentation process presented several peculiarities: the spontaneous fermentation had a latency period of 4 days until the beginning of the active phase, and then presented difficulties in completion, especially at the end of the fermentation. Due to possible early and significant development of Kloeckera apiculata, spontaneous fermentation was accompanied by an increase in volatile acidity. The microscopy of studied samples allowed their visual evaluation and the preventive determination of some morphological characters of the microbiome. An efficient use of the grape microbiome would be the selection and subsequent multiplication to be used for fermentation (starter cultures).
[Read full article] [Citation]
