RESEARCH ON THE PRESENCE OF YEAST ON THE SURFACE OF GRAPES GROWN IN THE WINE-GROWING REGION BANU MĂRĂCINE

Rezumat

The grape microbiome is an important factor influencing wine aroma. The primary aromas found in grapes are characteristic of the variety; secondary aromas result from fermentation, while tertiary aromas result from wine aging. Therefore, the microbial and viticultural terroirs are closely linked and very important for the resulting wine. The yeasts present on grapes differ considerably from those that develop in must at various stages of alcoholic fermentation. The isolation and identification of yeasts from a wine-growing region is important because they can serve as the basis for selecting the most valuable strains, adapted to that specific region. This study investigates the presence of yeasts on the surface of grapes located at different heights on the vine as well as in different areas of the grape berry for two varieties cultivated in the Banu Mărăcine wine-growing region.