Abstract
Republic Moldova is a country with long history of winemaking. Understanding the microorganism on the grape surface is very important to the winemaking process, and it's also a national strategy of development of the wine industry. In this study, twenty seven samples from three regions and three vintages in Republic of Moldova were studied. The conventional microbiological methods combine with molecular methods (PCR-DGGE) have been used for study the quantity and the quality of microbes. The result show that the yeast population on the berries are variable in different vintages, and in the climatic factors, the Cool nigt index (CI) affect the yeast most. From the identification result, A.Pullulans and R.glutins are two culture which are easy to be found on the Moldova grapes. The autochthonous S.cerevisiae also been identified, but it shows a different results from different vintages.
Highlights
The wine quality and the characteristic are influenced by the microorganisms present in the fermentation process. [1] The natural yeast plays an important role in the winemaking process, and in the “terrior”
The grape berries collected from three protected geographical indications (PGI) regions in Republic of Moldova, conventional microbiological methods combine with molecular methods (PCR-DGGE) have been used for study the quantity of microbes and identification
The population of yeast was obtained from the formula: CFU / berry = C ×V × m where, C is the number of colony forming units (CFU) per mL,V is The volume of the dilution, m ishe average weight of the berries, M is total weight of the berries
Summary
The wine quality and the characteristic are influenced by the microorganisms present in the fermentation process. [1] The natural yeast plays an important role in the winemaking process, and in the “terrior”. The wine quality and the characteristic are influenced by the microorganisms present in the fermentation process. [1] The natural yeast plays an important role in the winemaking process, and in the “terrior”. The population and the diversity of natural yeast on the berry surface are shaped by many factors such as vintages, the location of the vineyard and the climate.[2] researchers have studied the relationship between microorganism on the grape and the climatic factors and the regional factors. [3]But it’s still not clear how these factors influence the diversity and the population of microorganism on the grapes. The grape berries collected from three protected geographical indications (PGI) regions in Republic of Moldova, conventional microbiological methods combine with molecular methods (PCR-DGGE) have been used for study the quantity of microbes and identification
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
