Abstract
An important task in the field of wine microbiology is obtaining local yeast strains that can easily adapt to the specific environmental conditions, ferment the carbohydrates in the must, and produce natural wines with high organoleptic qualities. This work presents the results of microbiological research related to the isolation and selection of local yeast strains for the production of dry red wines. The isolated yeast strains were tested to identify those that could be used to produce wines with typical characteristics. Based on the assessment of biochemical and technological indices of 15 yeast strains isolated from the must of the "Codrinschii" variety, 9 yeast strains were selected for the production of dry red wines.
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