The study of the fermental potential of some yeast strains isolated from the Iasi vineyard

Abstract

The use of non-Saccharomyces / Saccharomyces cerevisiae starter cultures to reproduce the conditions of natural fermentation in a controlled manner, offers the possibility of improving the aroma profiles of wine and is the basis of strategies for the implementation of new winemaking technologies. In this context, the fermentation potential of the autochthonous strains Torulospora delbrueckii code 10 and Saccharomyces cerevisiae code 4.1.11, 4.3, 4.6 and 4.10 was studied, by inoculation in monoculture, mixed and sequential culture. The obtained results confirm the oenological characteristics of the selected autochthonous yeast strains, as possible basic sources for obtaining new starter cultures.