The detection of spoilage yeasts in raw wines produced at university micro-winery

Abstract

Yeasts that are present during winemaking play an essential role during fermentation, but the growth of wild yeasts may also lead to wine spoilage, reduce wine quality and value and are bearing an immense damage potential. One of the aims of winemaking is to minimize potential for yeast and bacterial spoilage of wine. This review focuses on the yeast contamination of raw wines produced at Oenology department of the Technical University of Moldova and on methods for detection of wild yeasts.