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.

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…

Evaluation of the adaptation of Palomino Fino clones based on their physiological response

Genetic diversity within grapevine cultivars is a fundamental resource for varietal improvement and adaptation to cultivation requirements.

AI and blockchain synergy-driven reconstruction of nutritional health value chains in the wine industry

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain.

StartupLab and HackaVitis: open innovation and technology transfer in the wine sector

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

Process for partial or total dealcoholization of wine using a post-fermentation microbiological technique

The dealcoholized wine sector is experiencing strong market growth, driven by increasing consumer demand.

Adaptive winemaking technologies using PIWI varieties in the wine industry of Ukraine

In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.