Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Adaptive and innovative technologies in sustainable oenology 9 Isolation of indigenous yeast strains from the Purcari and Trifești wine centers in the Republic of Moldova and evaluation of their impact on the quality of dry red wines

Isolation of indigenous yeast strains from the Purcari and Trifești wine centers in the Republic of Moldova and evaluation of their impact on the quality of dry red wines

Abstract

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova. Morphological and cultural analysis revealed their diversity, confirming that all strains belong to the class Ascomycotina. Nucleotide sequencing comparisons were made with sequences deposited in the NCBI genetic bank (ncbi.nlm.nih.gov), and the yeasts were identified using the FT-IR method. Based on the biochemical and technological indices of the isolated yeast strains, the following strains were selected: from the Purcari wine center – No.21 – C-S-120-P-2, No.24 – R-NNP-2, No.29 – R-N-120-P-4, No.30 – R-N-120-P-5; from the Trifești wine center – No.27 – MTr-4, No.32 – M100Tr-1, No.35 – M100Tr-4, No.41 – C-S60Tr-2, No.43 – C-S60Tr-4. In micro-vinification conditions, it was established that the use of selected yeast strains from the Purcari wine center (No.30 – R-N-120-P-5) and Trifești wine center (No.32 – M100Tr-1, No.41 – C-S60Tr-2) allows the production of high-quality dry red wines, both by physicochemical indices and organoleptic ratings, and does not compromise the quality of wines made with imported Dry Active Yeasts.The selected indigenous yeast strains were deposited in the National Collection of Non-Pathogenic Microorganisms, and storage certificates and passports were obtained for each yeast strain, with the identification code assigned by the National Collection of Non-Pathogenic Microorganisms of the Institute of Microbiology and Biotechnology, Technical University of Moldova.
Download the full article

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Short communication

Authors

Olga Soldatenco1, Nicolae Taran1, Victoria Adajuc1

1 PI National Institute for Applied Research in Agriculture and Veterinary Medicine, Chishinau, MD-2070, Republic of Moldova

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

Increasing the sustainability of the viticulture and winemaking sector in the Republic of Moldova through the use of newly selected grape varieties

The global wine industry is increasingly feeling the impact of the climate crisis.

Read More

The importance of free trade agreements and non tariffs measures in a context of resurgent retaliatory trade measures against wine

Most of the issues surrounding trade in wine and spirits focus on the fight against non-tariff measures.

Read More

Rară Neagră 2.0: prospecting, improving and safeguarding the biodiversity in an eastern european heritage grape variety

The Rară Neagră 2.0 project aims to restore and safeguard the intra-varietal diversity of the ancient Eastern European grape variety Rară Neagră through polyclonal selection and the establishment of a certified genetic conservatory.

Read More

Phenolic composition and physicochemical analysis of wines made with the Syrah grape under double pruning in the Brazilian high-altitude Cerrado

This study explores the growing potential of vitiviniculture in Brazil’s Federal District, an emerging wine region marked by unique climatic conditions and innovative cultivation techniques.

Read More

Yield characteristics and environmental effects of plastic covers on table grape with relation to chemical, physical, radiometric and satellite analyses

Climate change poses a significant challenge for global viticulture, with growing evidence of its negative impact on thermal and hydric regimes, both of which are essential for the development of table grapes.

Read More