title: Microbiological and biotechnological study of yeast strains isolated during spontaneous fermentation of black grape variety ”Codrinschii”
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 w
journal: Akademos