Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review

Rădoi-Encea, Raluca-Ștefania; Pădureanu, Vasile; Diguță, Camelia Filofteia; Ion, Marian; Brîndușe, Elena; Matei, Florentina

doi:10.3390/fermentation9050407

Open AccessReview

Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review

by

Raluca-Ștefania Rădoi-Encea

^1,†

,

Vasile Pădureanu

^2,*,†,

Camelia Filofteia Diguță

¹

,

Marian Ion

³,

Elena Brîndușe

³ and

Florentina Matei

^1,2,*

¹

Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Mărăști Blvd., District 1, 011464 Bucharest, Romania

²

Faculty of Food Industry and Tourism, Transilvania University of Brașov, 148 Castelului St., 500014 Brașov, Romania

³

Research and Development Institute for Viticulture and Oenology, Valea Călugărească, 107620 Prahova, Romania

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Fermentation 2023, 9(5), 407; https://doi.org/10.3390/fermentation9050407

Submission received: 15 March 2023 / Revised: 13 April 2023 / Accepted: 19 April 2023 / Published: 23 April 2023

(This article belongs to the Special Issue Development and Application of Starter Cultures)

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Abstract

Winemaking in Romania has a long-lasting history and traditions and its viticulture dates back centuries. The present work is focused on the development of wine yeast isolation and selection performed in different Romanian winemaking regions during past decades, presenting the advanement of the methods and techniques employed, correlated with the impact on wine quality improvement. Apart from the historical side of such work, the findings will reveal how scientific advancement in the country was correlated with worldwide research in the topic and influenced local wines’ typicity. To create an overall picture of the local specificities, the work refers to local grape varieties and the characteristics of the obtained wines by the use of local yeasts as compared to commercial ones. Numerous autochthonous strains of Saccharomyces were isolated from Romanian vineyards, of which several demonstrated strong oenological characteristics. Meanwhile, different non-Saccharomyces yeast strains were also isolated and are nowadays receiving the attention of researchers seeking to develop new wines according to wine market tendencies and to support wine’s national identity.

Keywords: Romania; winemaking; autochthonous yeasts; non-Saccharomyces yeast; terroir

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MDPI and ACS Style

Rădoi-Encea, R.-Ș.; Pădureanu, V.; Diguță, C.F.; Ion, M.; Brîndușe, E.; Matei, F. Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review. Fermentation 2023, 9, 407. https://doi.org/10.3390/fermentation9050407

AMA Style

Rădoi-Encea R-Ș, Pădureanu V, Diguță CF, Ion M, Brîndușe E, Matei F. Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review. Fermentation. 2023; 9(5):407. https://doi.org/10.3390/fermentation9050407

Chicago/Turabian Style

Rădoi-Encea, Raluca-Ștefania, Vasile Pădureanu, Camelia Filofteia Diguță, Marian Ion, Elena Brîndușe, and Florentina Matei. 2023. "Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review" Fermentation 9, no. 5: 407. https://doi.org/10.3390/fermentation9050407

APA Style

Rădoi-Encea, R.-Ș., Pădureanu, V., Diguță, C. F., Ion, M., Brîndușe, E., & Matei, F. (2023). Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review. Fermentation, 9(5), 407. https://doi.org/10.3390/fermentation9050407

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review

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