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

ZGARDAN, Dan; MITINA, Irina; MITIN, Valentin; GRAJDIERU, Cristina; RUBTOV, Silvia; BALANUTA, Anatol

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dc.contributor.author	ZGARDAN, Dan
dc.contributor.author	MITINA, Irina
dc.contributor.author	MITIN, Valentin
dc.contributor.author	GRAJDIERU, Cristina
dc.contributor.author	RUBTOV, Silvia
dc.contributor.author	BALANUTA, Anatol
dc.date.accessioned	2026-05-19T08:31:08Z
dc.date.available	2026-05-19T08:31:08Z
dc.date.issued	2026
dc.identifier.citation	ZGARDAN, Dan; Irina MITINA; Valentin MITIN; Cristina GRAJDIERU; Silvia RUBTOV and Anatol BALANUTA. Investigation of non-Saccharomyces yeast biodiversity and their persistence across vintages and winemaking stages in Moldovan vineyards. In: Biotehnologiile şi dezvoltarea durabilă = Biotechnologies and Sustainable Development: Simpozion Ştiinţific Naţional cu Participare Internaţională, Chişinău, 12 mai 2026. Universitatea Tehnică a Moldovei, Institutul de Microbiologie şi Biotehnologie. Chişinău, 2026, p. 140. ISBN 978-9975-3711-6-2, ISBN 978-9975-3711-7-9 (PDF).	en_US
dc.identifier.isbn	978-9975-3711-6-2
dc.identifier.isbn	978-9975-3711-7-9
dc.identifier.uri	https://doi.org/10.52757/bsd26.73
dc.identifier.uri	https://repository.utm.md/handle/5014/36244
dc.description	This work was funded within Institutional Project, subprogram 020405 “Optimizing food processing technologies in the context of the circular bioeconomy and climate change”, Bio-OpTehPAS, being implemented at the Technical University of Moldova; Subprogram 011101 “Genetic and biotechnological approaches to agroecosystem management under conditions of climate change”, funded by The Ministry of Education and Research of the Republic of Moldova.	en_US
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	micro-winery	en_US
dc.subject	primers	en_US
dc.title	Investigation of non-Saccharomyces yeast biodiversity and their persistence across vintages and winemaking stages in Moldovan vineyards	en_US
dc.type	Article	en_US