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Improvement of Romania wines characteristics by using autochthonous yeast starter cultures.

Domenii publicaţii > Biologie + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: Fl.Radoi-Matei, M. Burcea, E. Brinduse, A.Kontek

Editorial: Proceedings of the International Conference BIOATLAS 2008, Transilvania Univ. Brasov,Romania, p.235-239, 2008.

Rezumat:

The small farmers or the industrial Romanian wine-makers are using nowadays yeast starter cultures isolated and selected from other wine- making consecrated countries.
Our team is involved in a large scale biodiversity study of the useful wine-making microorganisms.Until now they have been isolated and identified more than 200 yeast strains belonging to S.cerevisiae. These strains have been isolated from consecrated wine-making area and some of them proved a high enological potential, developing from the same grape-juice of autochthonous grapes special organoleptic characteristics in the wines.

Cuvinte cheie: yeast biodiversity, autochthonous starter culture, Romanian wines, market penetration.