Wine-growing Areas in Oltenia (Romania) Major Natural Sources for the Isolation, Identification and Selection of Oenological Micoorganisms

Abstract

The isolation and identification of the microbial agents responsible with the alcoholic fermentation process which cover all types of wine and the malolactic fermentation that is carried only by the red wines, begun almost when it was established the fact that the fermentations are biological processes done under the action of the enzymes that are produced by the microorganisms. As the passage of time, the searches of this kind have been boosted, so that almost no country is producing wines without having such concerns in the oenological microbiology field our researches also join on this line and have began with the isolation and identification of the yeasts present in different wine growing areas in Oltenia (Romania) then continuing with the isolation and identification of lactic bacteria present in these areas. During the study were isolated and identified yeasts strains of species belonging to Saccharomyces ellipsoideus, Saccharomyces oviformis, Saccharomyces rosei, Metschikowia reukaufii, Pichia membranaefaciens, Candida vinaria, Kloeckera apiculata, Rhodotorula glutinis and strains of the lactic bacteria that belong to the species: Lactobacillus plantarum, Leuconostoc mesenteroides, Oenococcus oeni. Knowing the physiologic and biochemical characteristics of these organisms, we can determine how they can influence positive or negative quality of the wine, the research will be continued to determine what types of relationships are established between these types of microorganisms both in the vineyard area and in wine.