Investigation of non-Saccharomyces yeast biodiversity and their persistence across vintages and winemaking stages in Moldovan vineyards

Abstract

Historically, non-Saccharomyces yeasts were considered spoilage organisms in winemaking. Recent research, however, recognizes their ability to enhance wine complexity, improve aromatic profiles, and provide bioprotection by suppressing undesirable microbes. Aim of the study: This study aims to investigate the diversity and persistence of non-Saccharomyces species in several Moldovan vineyards, assessing their presence across three vintages and two vinification stages to better understand their role in terroir-driven wines.